Vegetable cake with broccoli and carrots

Ingredients for 4 servings:

• 1 portion of yeast dough for one baking tray (approx. 300 g flour)
• 500 g broccoli
• 350 g carrot(s)
• 2 onions
• 2 cups cream cheese, grainy
• 1 cup shrimp
• 1 cup salmon spread
• 100 g cheese, grated Emmental

Instructions

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

First, prepare the yeast dough and let it rise in a warm place. In the meantime, clean and wash the vegetables. Peel and dice the onions, then sauté them in a tablespoon of butter until translucent. Divide the broccoli into small florets, and cut the stalk and carrots into small pieces or slices. Blanch in boiling salted water for about 3 minutes, remove from the heat, and refresh with cold water. Mix the cream cheese with the shrimp and salmon spread, and season to taste with salt, pepper, and lemon juice. Roll out the yeast dough on a greased baking sheet and spread with the cream cheese mixture. Arrange the onions, carrots, and broccoli on top. Season with salt and pepper (to taste) and sprinkle with grated cheese. Bake in a preheated oven (200°C) for about 30-40 minutes.