Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g flour
- 100 g butter
- 3 egg (s)
- 500 g carrot (s)
- 500 g parsnip (s)
- 200 g sour cream
- 100 g oat cream cheese
- 3 shallot (s)
- 120 g cheese, rated
- 2 teaspoons rosemary
- 1 teaspoon vegetable stock, instant
- 1 tablespoon olive oil
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- For the dough, knead the flour, butter, 1 egg and a little cold water and put it in the fridge.
- Peel the vegetables, cut them into small pieces and fry them together with the rosemary in the olive oil.
- Roll out the dough and place in a greased baking pan, prick with a fork and prebake for 10 minutes at 200 ° C.
- Put the vegetables on the dough.
- Mix the cream, 2 eggs, the cheeses and the broth, season with the spices and pour the glaze over the vegetables and bake for another 40 minutes.
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