Summary

Ingredients

• 1 package puff pastry, from the cooling shelf
• 400 g black salsify (s), peeled and weihed
• 200 g sour cream
• 2 egg (s), size M
• 100 g cheese, spicy, rated e.. Appenzeller
• 100 g diced ham or 1 onion
• 1 box cress
• 2 tablespoon mustard, grainy, medium hot
• 1 tablespoon lemon juice
• little salt and pepper, whiter, freshly ground
• some butter for the pan
• smoked salt

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Instructions

1. Peel and clean salsify, cut into sticks about 2 cm wide and cook in salted water for 4 - 6 minutes, depending on the thickness of the pieces. Drain and drain well.
2. Leave out the ham a little. For the vegetarian version, peel and dice the onion and sweat it in butter.
3. Mix the grated cheese with the eggs, sour cream, mustard, lemon juice, a little salt (smoked salt for the vegetarian version) and pepper. Cut off half of the cress and stir in.
4. Grease a mold and insert the puff pastry. Place the black salsify pieces on the puff pastry, spread the diced ham or onion on top and cover with the sauce. Cover it with the puff pastry as a lid and press down firmly on the edges. Poke a few small holes in the puff pastry so that the air can escape.
5. Bake for 35 - 40 minutes, depending on the shape, in the oven preheated to 200 ° C top / bottom heat on the 2nd level. After about 20 minutes, cover the surface with aluminum foil so that it does not burn. Take out and let cool down a bit, turn out and cut into slices. Garnish with the rest of the cress.
6. For 2 - 3 people a lavish main course, as a starter sufficient for 8 people on a light salad.