Flemish vegetable pie

Ingredients for 4 servings:

• 2 tbsp water, lukewarm
• 1 packet of dry yeast, or 1/2 cube of fresh yeast
• 250 g flour, more if needed
• 1 tsp salt
• 3 eggs
• 125 g butter, soft
• 250 g mushrooms
• 5 spring onions
• 2 carrots
• 1 turnip(s)
• 40 g butter
• e.g. salt and pepper
• 2 eggs
• 125 g double cream
• 1 pinch(s) nutmeg
• Butter for the mold
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 5 minutes

Vegetarian tart

First, prepare the brioche dough. First, put the lukewarm water and yeast in a cup and let it stand for 5 minutes. Mix the flour with the salt and knead with 3 eggs and the yeast water. If the dough is too sticky, add a little more flour. Knead for at least 10 minutes until the dough is very elastic. Then work the butter into the dough until the dough is smooth again. Form the dough into a ball and chill in a bowl, covered, for about an hour. Alternatively, the dough can be refrigerated overnight to rise. Meanwhile, prepare the vegetables. First, thinly slice the mushrooms, then thinly strips. Slice the spring onions into rings. Peel the swede and carrots, then julienne them. These are long, thin vegetable strips. Melt the butter in a saucepan over low heat and add the carrot strips. Cook for about 5 minutes, stirring occasionally. Then add the swede strips and mushroom sticks. Season with plenty of salt and pepper. Cover and sauté the vegetables for about 10 minutes, stirring occasionally, until soft. Remove the pan from the heat and stir in the spring onion rings. Whisk together the eggs, double cream, salt, pepper, and nutmeg. Grease a quiche dish with butter. Alternatively, you can use a round springform pan. Roll out the dough on a floured surface until it is round. Carefully place the rolled-out dough in the dish. Press down lightly all around. There should be a fairly high edge. Spread the vegetables evenly over the dough. Pour the egg mixture over the vegetables. Fold the excess dough over the filling and press down lightly. Let it rise in a warm place for 20-30 minutes. Bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes, until the edges are golden brown and the egg mixture has set. If the vegetable pie starts to get too dark towards the end, cover with aluminum foil.