Cauliflower pie with turkey ham

Ingredients for 4 servings:

• 1 pkt. puff pastry, frozen (450 g)
• 1 cauliflower
• 1 lemon(s), juice
• 300 g turkey ham, thinly sliced
• 150 g Emmental cheese
• 1 bunch parsley, chopped
• 6 eggs
• 150 ml dry white wine
• 150 ml cream
• Salt and pepper, white
• nutmeg
• 3 tbsp butter flakes

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Thaw the puff pastry. Wash and trim the cauliflower, divide it into florets, and cook in boiling salted water with lemon juice until al dente. Drain, drain, and let cool. Wrap every other floret in a slice of ham. Grate the cheese. Rinse a round, ovenproof dish with water and line it with pastry squares. Pull up the edges. Cover the bottom with chopped parsley and cauliflower. Preheat oven to 225°C (top/bottom heat). Mix the eggs, wine, cream, and cheese; season with salt, pepper, and nutmeg. Pour over the cake. Place knobs of butter on top. Bake in the hot oven for approx. 45-50 minutes. Garnish with parsley and ham florets, if desired.