Vegetarian pie with peppers and mozzarella

Ingredients for 4 servings:

• 1 small cauliflower
• 350 g mushrooms, brown
• 2 large bell peppers, red
• 2 m.-sized onion(s)
• 2 cloves garlic
• salt and pepper
• 2 tsp marjoram
• 1 pinch(s) cumin
• 2 tbsp wine vinegar
• 125 ml vegetable stock
• 200 g crème fraîche
• 2 packs of mini mozzarella
• 1 egg yolk
• cream
• olive oil
• 2 packs of puff pastry, round

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

meatless

Dice the onion and garlic. Deseed and finely dice the bell pepper. Tear the cauliflower into florets and dice the mushrooms, roughly chop both in a blender and set aside. Preheat the oven to 220°C (top/bottom heat). Prepare a 25 cm springform pan. Sauté the onion in a large pan until translucent. Then briefly sauté the garlic. Add the cauliflower and mushroom mixture and reduce the resulting liquid over low heat, stirring constantly. Add the paprika, season with salt, pepper, vinegar, marjoram, and a pinch of cumin, and stir well. Stir in the stock and crème fraîche and simmer for about 5 minutes. Mix in the mini mozzarella balls and simmer for another 10 minutes, stirring constantly. Grease the springform pan with a little olive oil. Line the bottom of the springform pan with one round sheet of puff pastry, and cut strips from the other for the sides. Empty the contents of the pan into the springform pan and place the remaining puff pastry on top to form a lattice. Whisk the egg yolk with a small splash of cream and brush the surface with it. Place in the oven on the second bottom rack and bake for about 25 minutes. Let stand for 2 minutes after baking.