Vegetarian Pate with Peppers and Mozzarella
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small cauliflower
- 350 g mushrooms, brown
- 2 large bell peppers, red
- 2 medium onion (s)
- 2 cloves garlic
- salt and pepper
- 2 teaspoons marjoram
- 1 pinch (s) cumin
- 2 tablespoon wine vinegar
- 125 ml vegetable stock
- 200 g crème fraîche
- 2 packs mini mozzarella
- 1 egg yolk
- cream
- olive oil
- 2 packs puff pastry, round
Print Recipe
Pin Recipe Instructions
- Dice the onion and dice the garlic. Core and dice the peppers. Chop the cauliflower into florets and dice the mushrooms, roughly chop both in a blender and prepare.
- Preheat the oven to 220 ° C top / bottom heat. Prepare a 25 cm springform pan.
- Steam the onion in a large pan until translucent. Then sauté the garlic very briefly. Add the cauliflower and mushroom mixture and reduce the resulting liquid on a low flame while stirring constantly. Add paprika, season with salt, pepper, vinegar, marjoram and a pinch of cumin, stir well. Stir in the stock and crème fraîche and let everything simmer for about 5 minutes.
- Mix in the mini mozzarella balls and simmer for another 10 minutes, stirring constantly.
- Grease the springform pan with a little olive oil. Line the bottom of the springform pan with a round sheet of puff pastry, cut out strips for the edge from the other.
- Put the contents of the pan in the springform pan and place a grid on top with the remaining puff pastry.
- Whisk the egg yolk with a small dash of cream and brush the surface with it. Place in the oven on the 2nd lower rack and bake for about 25 minutes.
- Let rest for 2 minutes after baking.
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