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Vegetable cakes in muffin form

updated

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Ingredients for 8 servings:

  • 150 g flour
  • 100 g butter
  • ½ tsp salt
  • 1 egg(s)
  • 500 g vegetables, of your choice
  • 2 tbsp olive oil
  • 20 g flour
  • 1 egg(s)
  • 125 ml cream
  • 125 g herb curd
  • 1 tbsp nuts, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Knead the flour, butter, 1/2 teaspoon salt, and egg into a dough. Let it rest for 30 minutes. Then divide into 8 pieces, roll out, and place in a greased muffin tin. Chop the vegetables and sauté in oil. Dust with flour, stir in the egg, cream, quark, and nuts, and season well with pepper and paprika. Spread the vegetables on the dough and bake at 200°C (180°C fan-assisted oven) for about 30 minutes. It also tastes delicious cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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