Summary

Ingredients

• 1 packet puff pastry, from the refrigerated shelf
• 1 kg Brussels sprouts
• 500 ml vegetable stock
• 1 leek
• 1 clove garlic
• 1 small chilli pepper (s), red
• 2 tablespoon olive oil
• 0.5 teaspoon ½ caraway seeds
• 0.5 teaspoon ½ marjoram, dried
• 2 egg (s)
• 100 g sour cream
• sea-salt
• Pepper from the grinder
• 80 g mountain cheese, rated
• 50 g walnuts, chopped

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Instructions

1. Place the puff pastry in the tart pan. Preheat the oven to 200 ° C (convection: 180 ° C).
2. Clean the Brussels sprouts and cook in the vegetable stock until they are firm to the bite. Collect 100 ml of vegetable stock. Clean the leek, wash it thoroughly and cut into rings. Peel garlic and chop finely. Halve and core the chilli pepper and cut into fine strips.
3. Heat the olive oil in a pan and sauté the leek, garlic and chilli pepper. Mix in the Brussels sprouts, caraway seeds and marjoram. Spread the vegetables on the puff pastry.
4. Whisk the eggs, sour cream, mountain cheese and the collected broth together. Season with sea salt and pepper, pour over the vegetables. Sprinkle with walnuts. Bake the tart in the oven for about 40 minutes.