Early vegetables and fresh herbs with a spicy lemon flavor serve as a refreshing filling for a crispy puff pastry pie that is healthy and easy to make.
Pick your recipe
You will need
- - zest of 1 lemon;
- - 2 tbsp olive oil;
- - 225 g leek;
- - 115 g of early vegetables;
- - 170 g of frozen green peas;
- - 2 tbsp fresh tarragon;
- - 1 tbsp fresh mint;
- - 2 large chicken eggs;
- - 4 tbsp low-fat yogurt;
- - 85 g of Gruyere cheese;
- - 115 g puff pastry;
- - salt and pepper to taste.
Instruction manual
1
Finely chop early vegetables (e.g. carrots, potatoes). Do the same with leek - leash it with thin rings! Dice the cheese.
2
Mix the lemon zest with olive oil and let it brew for 5 minutes. Heat half the lemon infused oil in a large saucepan. Add leeks, vegetables, peas, tarragon and peppermint. Stir and cook over low heat for about 5 minutes, until half cooked, not forgetting to stir.
3
Season the vegetables with salt and pepper to taste, transfer to a baking dish with a diameter of 20 cm. Put the oven to heat up to 220 degrees.
4
Beat the eggs with yogurt. Salt and pepper, add cheese, pour the mixture of vegetables and mix.
5
Lubricate the dough with the remaining oil and cover the vegetables with it, gently tucking the edges inward. Lubricate the remaining layers with oil and put the oil side up on the first layer, pinching and folding the dough to evenly close the pie.
6
Cover foil loosely and bake for 10 minutes. Then remove the foil and cook for another 10-15 minutes until crisp. Serve immediately.