Tortellini cake

Ingredients for 4 servings:

• 400 g tortellini
• 1 onion(s)
• 300 g mushrooms
• 20 g butter or margarine
• salt and pepper
• 150 g raw ham (approx. 2 slices)
• 3 eggs
• 1 cup of sweet cream
• 200 g cream cheese
• 2 cloves garlic
• 3 tbsp parsley, chopped
• 300 g puff pastry (frozen) approx. 300g
• 1 tsp cornstarch
• nutmeg
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the tortellini in salted water for about 15 minutes until al dente (follow the manufacturer’s instructions). Drain and let cool. In the meantime, thaw the puff pastry. Finely dice the onion and slice the mushrooms. Sauté both in the butter for about 5 minutes, season with salt, pepper, nutmeg, and cayenne pepper. Cut the ham into strips and add to the pan. Crush the garlic and mix well with the eggs, cream, cream cheese, and parsley. Line a 26cm tart dish with half of the puff pastry. Mix the tortellini, mushroom and ham mixture, and egg wash together and pour into the dish. Place the remaining rolled-out puff pastry on top and lightly prick with a fork. Bake in the preheated oven on the middle rack at 225°C for about 30 minutes. If necessary, let it rest for about 10 minutes with the oven turned off.