Vegetable puff pastry cake - vegetarian
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Total preparation time: 40 min.
I wanted to give joy to a friendly family and cook them because they have a lot of stress right now. The mum of the family likes to eat vegetarian, but children and men also like non-vegetarian food, so I was looking for a way to realize both, without much more work to have. I found a recipe with puff pastry, but created my very own one: a savory vegetable puff pastry cake.
So I just adopted the basic idea. The recipe is vegetarian, but you can then complete the whole thing with sausages (Wiener) or minced meat. So I expanded the recipe for a family of 5 and also prepared a non-vegetarian sheet.
For several people simply multiply the recipe.
Ingredients for 2 persons, a small plate, vegetarian variant
- 1 pck of puff pastry (refrigerated shelf or frozen, as a roll you have the least work)
- 70 g creme fraiche / sour cream / sour cream
- 40 g ketchup
- ½ onion
- 1-2 Msp. Garlic paste or more to taste or 1-2 pressed garlic cloves
- salt and pepper
- 1 pinch of nutmeg
- 1 handful of cherry tomatoes
- 1 good handful of broccoli florets
- 1 good handful of mushrooms (fresh or canned)
- 1 good handful of corn
- 1 good handful of peas (frozen or tin)
- 3 handfuls of grated cheese, I had cheddar (to taste)
- some Parmesan cheese (freshly grated)
- (maybe some dried orgeno)
Of course you can freely change and expand, depending on what you like and / or have at home.
preparation
- First, I laid out the baking sheet with baking paper and smeared a little with olive oil. With a good sheet you can save the baking paper. Then preheat the oven to about 180 degrees.
- Then I prepared the vegetables: the onion was cut into thin slices, halved the washed cherry tomatoes, broccoli washed and minced, so you have little roses. (I've omitted the stalk in this case, so it looks more beautiful.) I like to eat raw, so nothing is thrown away.) The mushrooms I had from the can, so I just drained them with water and drain, peas and corn I had frozen.
- From the ketchup and the creme fraiche stir a cream and season with salt, pepper and a little nutmeg, also stir in the garlic.
- The puff pastry was rolled out to the size of the sheet and placed on the baking sheet. The dough should not be too thin, so that later nothing soaks.
- Spread the cream of ketchup and creme fraiche on the dough and spread the whole vegetables on it evenly. If you want, you can rub some fresh Parmesan and sprinkle with dried oregano.
- Finally, spread the grated cheese and bake in the oven on the bottom rail for about 15 minutes. After the baking time you can still add pepper from the mill above.
Tips
- For the non-veg variant, just cut sausages (I had Wiener) into small slices and pour over, before you finish with the cheese. Also seared and seasoned minced meat offers here.
- Both extremely delicious and very fast to prepare.
- A fresh lettuce is very good.
- Can also be eaten cold.
- Cut into small pieces, this hearty vegetarian puff pastry cake, a great finger food for the buffet or is also great for the school or the office to take away.
