Summary

Ingredients

For the shortcrust pastry:

• 200 g wheat flour
• 100 g butter
• 1 egg (s)
• salt and pepper

For the filling:

• 400 g beans, reen
• 150 g cocktail tomatoes
• 2 onions)
• oil

For the cast:

• 125 ml cream
• 2 egg (s)
• 100 g processed cheese
• salt and pepper
• Savory
• nutmeg

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Instructions

1. Knead a shortcrust pastry out of the flour, butter, egg and a little salt and pepper. Then lay out this in a shape of 26 and form an approx. 3 cm high edge. Prick the dough on the base several times with a fork and prebake it at 200 degrees for about 10 minutes.
2. In the meantime, cook the beans in salted water for 12 minutes. Wash and quarter the tomatoes. Peel the onion and cut into fine rings. Let the oil get hot in a pan and fry the vegetables in it for about 5 minutes. Then distribute on the pre-baked dough.
3. Mix the cream with the eggs, the processed cheese, salt, pepper, savory and nutmeg with a mixer and pour the glaze over the vegetables. Bake at 180 degrees for another 25 minutes.
4. Also suitable as a summer main course, then for correspondingly fewer portions.