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For 6 small moulds with 10 cm in diameter or a round baking tray with 26 cm in diameter

  • 1 kohlrabi
  • 2 yellow peppers
  • 100 g sugar peas or 150 g fresh hulled peas
  • 0.5 decilitre clear soup
  • 1 puff pastry round, rolled out, about 300 g
  • 150 g mature Emmentaler AOC grated
  • 1 bunch parsley flat
  • 1 bunch chive
  • 100 g cottage cheese
  • 2 eggs
  • 1 decilitre milk
  • salt, pepper
  • 2 tablespoons sunflower seeds

  • Prepare vegetables. Cut kohlrabi and yellow peppers into small cubes, cut sugar peas into strips.
  • Boil up clear soup and vegetables, cover and cook at low temperature for 5 minutes. Pour off clear soup and leave apart. Let vegetable cool off.
  • Lay dough onto mould or baking tray. Sprinkle with half of Emmentaler AOC. Put vegetables on Emmentaler AOC.
  • Chop parsley finely and cut chives finely. Stir well cottage cheese, eggs, milk, clear soup and remaining cheese. Mingle with herbs. Season and pour over vegetables. Sprinkle with sunflower seeds.
  • Bake at 220° C for about 20 minutes.