Julia`s Vegetable Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g flour
- 1 teaspoon, heaped baking powder
- 0.5 ½ teaspoon, heaped salt
- 1 teaspoon, heaped mustard
- 0.5 ½ teaspoon, heaped tarragon
- 80 g butter
- 4 tablespoons milk
- 1 onion (s), chopped
- 2 egg (s)
For covering:
- 200 g Gouda
- 2 large peppers
- 3 large carrot (s)
- 200 ml cream
- 1 large broccoli
- 2 onions)
- 4 egg (s)
- 0.5 ½ tablespoon, heaped salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Knead the ingredients of the dough in a bowl. Then roll out the dough with a rolling pin and place in a greased cake tin or baking dish. If you don`t have a rolling pin, you can do the same thing by pressing the dough into the mold. A little flour will help spread the batter out in the mold.
- Now you can switch the stove on to top / bottom heat of 200 ° C so that it is up to temperature afterwards.
- Cut the carrots and broccoli into small pieces and blanch them in boiling water for about 3 minutes until they are firm to the bite. Then drain the vegetables, let them cool down for 10 minutes and pour them onto the dough.
- Roughly chop the onions and peppers, fry them lightly in a pan and pour them into the pan.
- Mix the eggs and cream with a whisk and season with salt and pepper. Add the grated cheese. Spread the mixture over the vegetables and bake the vegetable cake in the oven for 45 minutes.
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