Gratinated Vegetable Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g douh, (potato douh for potato pancakes, finished product)
- salt
- pepper
- 1 small onion (s)
- 50 grams flour
- 3 egg (s)
- 300 g broccoli
- 1 carrot (s)
- 1 small zucchini
- 1 red pepper (s)
- 200 g crème fraîche
- 100 g cheese, rated Emmentaler
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° (fan oven 200 °). Put the potato dough in a bowl, season well with salt and pepper.
- Peel the onion and dice very finely, add to the potato dough with the flour and 1 egg.
- Grease a tart pan (28 cm Ø), pour in the dough, smooth it out and prebake in the oven (center) for 15 minutes.
- In the meantime, bring plenty of salted water to the boil for the vegetables. Clean and wash or peel the vegetables. Cut the broccoli into florets and cut the stalks into ½ cm thick slices. Cut the carrot and zucchini into small cubes and the paprika into strips. Blanch all vegetables for 2-3 minutes in boiling salted water, drain, rinse ice cold and drain well.
- Whisk the remaining 2 eggs with the crème fraîche and cheese, season with salt and pepper. Spread the vegetables on the pre-baked dough and pour the egg over top.
- Turn the oven temperature down to 200 ° (convection 180 °), bake the cake for another 25 minutes.
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