Vegetable Cakes
Ingredients
- For the dough
- 200 grams Pastry flour
- salt
- 120 grams butter
- For topping
- 200 grams Sour cream
- 1 egg yolk
- 800 grams Brussels sprouts
- 2 onions
- 2 garlic cloves
- 2 Tbsps chopped parsley
- 200 grams Gruyere
- salt
- freshly ground pepper
- 1 Tbsp Pumpkin seed
- Also
- Legume
Preparation steps
Mix flour and salt in a bowl. Melt the butter, let cool slightly, add to the flour and mix with a wooden spoon. Press the dough into a greased springform pan and form an approximately 3 cm (approximately 1 inch) high edge. Pierce the pastry several times with a fork and cover for about 1 hour in the refrigerator. Rinse Brussels sprouts, trim and boil vigorously in salted water covered for 4 minutes and then simmer covered for 10 minutes. Drain.
Peel the onions and garlic, finely chop and mix with the parsley and the Brussels sprouts. Place the pastry with baking paper and legumes into a cold oven (middle shelf) and pre-bake for about 20 minutes at 220°C (approximately 425°F). Mix sour cream with egg yolk and spread on base of the dough. Mix Brussels sprouts with half of the cheese, season with salt and pepper and spread on the bottom of the cake. Then sprinkle with the remaining cheese and pumpkin seeds and bake for another 25-30 minutes at 180°C (approximately 350°F).
