Summary

Ingredients

For the dough:

• 200 g wheat flour
• 100 g butter
• 1 egg (s)
• salt
• pepper

For covering:

• 250 g parsnip (s)
• 250 g leeks
• 125 g cocktail tomatoes
• 2 cloves garlic
• 2 onions)
• oil

For the cast:

• 125 ml cream
• 2 egg (s)
• 100 g cheese (Gouda), rated
• nutmeg

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Instructions

1. Make a shortcrust pastry with the flour, butter, egg and a little salt and pepper. Lay this out in a size 26 shape and form an approx. 3 cm high border. Prick the dough on the base several times with a fork and prebake it at 200 degrees for about 10 minutes.
2. In the meantime, peel the parsnips and cut them into thin slices. Clean the leek and cut into thin slices. Wash and quarter the tomatoes. Peel the onions and cut into fine rings. Peel the garlic and cut into small cubes.
3. Let the oil get hot in a pan and fry the vegetables, garlic and onions in it for about 5 minutes. Then spread on the pre-baked dough.
4. Mix the cream with the eggs, cheese, salt, pepper and nutmeg with a mixer and pour the topping over the vegetables. Bake at 180 degrees for another 25 minutes.