Vegetable Cake
Ingredients
- Ingredients
- 400 grams Pastry flour
- ½ tsp salt
- 150 grams butter
- 150 grams carrots
- 300 grams waxy potatoes
- 100 grams Parsnips
- 1 onion
- 2 garlic cloves
- 1 yellow Bell pepper
- 100 grams streaky Bacon
- 2 Tbsps vegetable oil
- 50 milliliters white wine
- 100 milliliters Vegetable broth
- salt
- peppers
- 1 generous pinch grated Lemon peel
- 4 eggs
- 125 grams Whipped cream
- 2 Tbsps grated Parmesan
- Pastry flour (for the work surface)
- egg yolks (For brushing)
Preparation steps
Combine flour, salt, butter and 50 ml (approximately 1/4 cup) ice-cold water and quickly knead into dough ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Meanwhile, peel carrots, potatoes and parsnips and cut into 2 cm (approximately 3/4 inch) cubes. Peel onion and garlic and finely chop. Rinse and seed peppers and cut into 2 cm (approximately 3/4 inch) cubes.
Dice bacon and sear until brown. Add oil, onions and garlic and sweat until translucent. Mix in potatoes, carrots and parsnips and fry. Add wine to vegetables, boil down, pour in vegetable broth and sauté covered for about 5 minutes. Remove lid and cook for 5 minutes until liquid evaporates.
Preheat oven to 200°C (approximately 400°F.) Mix diced pepper with cooked vegetables and season with salt, pepper and lemon zest. Beat eggs and stir into vegetable mixture along with cream and Parmesan.
Roll out dough on slightly floured surface, form 3-4 cm (approximately 1-1 1/2 inches) high edge around dough, fill dough with vegetable mixture and press surface firmly with spoon.
Cut remaining dough into strips and form lattice on top of cake, brush cake lightly with egg yolk and bake on middle rack of preheated oven for about 45-60 minutes. Cover with foil if necessary.
