John Myers
Ingredients for 1 servings:
- 200 g wheat flour
- 100 g butter
- 1 egg(s)
- Salt
- pepper
- 250 g parsnip(s)
- 250 g leek
- 125 g cocktail tomatoes
- 2 cloves garlic
- 2 onions
- oil
- 125 ml cream
- 2 eggs
- 100 g cheese (Gouda), grated
- nutmeg
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
For 8 pieces
Make a shortcrust pastry from the flour, butter, egg, and a little salt and pepper. Line a 26cm baking dish and form a rim about 3cm high. Prick the base of the pastry several times with a fork and pre-bake at 200°C for about 10 minutes. In the meantime, peel the parsnips and cut into thin slices. Trim the leeks and cut into thin slices. Wash and quarter the tomatoes. Peel the onions and slice them into thin rings. Peel the garlic and dice them finely. Heat the oil in a pan and fry the vegetables, garlic, and onions for about 5 minutes. Then spread it over the pre-baked pastry. Using a mixer, mix the cream with the eggs, cheese, salt, pepper, and nutmeg, and pour the topping over the vegetables. Bake at 180°C for another 25 minutes.
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