Puff Pastry with Summer Vegetables
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 217 kcal | (10 %) | ||
| Protein | 5.7 g | (6 %) | ||
| Fat | 14.3 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) |
Ingredients
- Ingredients
- 1 packet Frozen puff pastry about 300 grams (approximately 11 ounces)
- 1 Eggplant
- 1 Fennel bulb
- 1 Tbsp olive oil
- 2 Beefsteak tomato
- 75 grams dried Figs
- 2 Tbsps raisins
- 4 medium eggs
- 1 cup Whipped cream about 200 grams (approximately 7 ounces)
- salt
- black freshly ground pepper
- Cumin
- rosemary
Preparation steps
Thaw the puff pastry. Rinse the eggplant and fennel. Cut the eggplant into slices and the fennel into narrow strips. Heat the oil in a pan. Briefly fry the eggplant on both sides, then add the fennel. Add 5 tablespoons of water, cover and cook for 5 minutes.
Line a tart tin of 28-30 cm diameter (approximately 11-12 inches) or two springform pans of 20 cm diameter (approximately inches) with parchment paper. Roll out the puff pastry to the pan size(s) and put them in.Prick the dough with a fork several times. Bake at 200°C (approximately 400°F) for 10 minutes. Allow to cool.
Slice the tomatoes. Chop the figs and raisins. Distribute the prepared ingredients onto the puff pastry. Whisk together the eggs, cream, salt, pepper and cumin. Pour the eggs over the vegetables. Bake for 30 minutes. Serve garnished with rosemary.
