Vegetable cake

Ingredients for 4 servings:

• 200 g flour
• ½ tsp salt
• 100 g butter
• 2 egg yolks
• 3 tbsp water
• ¼ onion(s)
• 3 carrots
• 200 g peas
• 1 slice(s) of cooked ham
• 100 g cherry tomatoes
• 3 eggs
• 200 g sour cream
• 100 g Emmental cheese, grated
• ½ bunch parsley
• salt and pepper
• nutmeg
• Oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

For the shortcrust pastry, quickly knead the flour, salt, butter, egg yolk, and water into a smooth dough using the dough hook on a food processor. Cover and let the dough rest in the refrigerator for 15 to 30 minutes. In the meantime, prepare the topping for the vegetable tart. Wash the parsley, pat it dry, and chop it. Finely dice the carrots and onion. Sauté the onions and carrots in a little oil in a pan for about 10 minutes, then add the peas and fold in the parsley. Wash and halve the cherry tomatoes and cut the ham into fine strips. For the topping, whisk the eggs and sour cream until smooth. Season with salt, pepper, and nutmeg. Stir in the grated cheese. Grease the springform pan with a little butter. Take the pastry out of the refrigerator and roll it out on a floured baking sheet, place it in the springform pan, and lightly press down the edges. Spread the sautéed vegetables and the ham on the pastry. Finally, arrange the halved cherry tomatoes on top. Finally, pour the egg and cheese glaze over the top. Bake the vegetable pie at 190°C (convection oven) for 30-35 minutes.