Puff Pastry Tart with Cauliflower and Emmentaler
Ingredients
- Ingredients
- 300 grams Salsify
- 4 pcs Brussels sprouts
- 1 small Cauliflower
- 1 lemon (juice)
- 200 grams Emmentaler cheese
- 4 Tbsps parsley
- 50 grams Bacon
- 200 milliliters Whipped cream (min. 30% fat content)
- 200 grams Whipped cream (min. 10% fat content)
- 1 Tbsp cornstarch
- 4 eggs
- salt
- freshly ground peppers
- 1 pkg Puff pastry dough (Refrigerated)
Preparation steps
Rinse salsify thoroughly under running water with gloves, peel and cut into pieces about 3 cm (approximately 1/3 inch) long. Rinse brussels sprouts and cut crosses on tops. Rinse cauliflower and divide into florets. Blanch brussels sprouts and cauliflower florets in boiling salted water for 6-8 minutes, adding salsify after 4 minutes. Drain all in sieve, rinse under cold water and drain. Mix lemon juice with a little water in bowl, add salsify and stir to coat. Grate Emmentaler cheese. Rinse parsley and chop finely. Dice bacon finely.
Preheat oven to 200°C (approximately 400°F.)
Stir cream with sour cream, cornstarch, Emmentaler cheese and eggs until smooth, season with salt and pepper and mix in chopped parsley.
Line springform pan with baking paper and puff pastry, form edge and fill with vegetables. Cover vegetables with half bacon, pour egg mixture over top, sprinkle with remaining bacon and bake in preheated oven for about 60 minutes. Cut into pieces and serve hot, cold or lukewarm.
