Early vegetables and fresh herbs with a zesty lemon flavor serve as a refreshing filling for a crispy puff pastry that is healthy and easy to make.
It is necessary
- - zest of 1 lemon;
- - 2 tbsp. olive oil;
- - 225 g leeks;
- - 115 g of early vegetables;
- - 170 g frozen green peas;
- - 2 tbsp. fresh tarragon;
- - 1 tbsp. fresh mint;
- - 2 large chicken eggs;
- - 4 tablespoons low-fat yogurt;
- - 85 g of Gruyere cheese;
- - 115 g of puff pastry;
- - salt and pepper to taste.
Instructions
Step 1
Chop early vegetables (eg carrots, potatoes) finely. Do the same with leeks: cut them into thin rings! Cut the cheese into cubes.
Step 2
Mix the lemon zest with olive oil and let sit for 5 minutes. Heat half the lemon-infused oil in a large saucepan. Add leeks, vegetables, peas, tarragon, and mint. Stir and cook over low heat for about 5 minutes, until half cooked, not forgetting to stir.
Step 3
Season vegetables with salt and pepper to taste, transfer to a baking dish with a diameter of 20 cm. Set the oven to heat up to 220 degrees.
Step 4
Whisk eggs with yogurt. Season with salt and pepper, add cheese, pour the mixture over the vegetables and stir.
Step 5
Brush the dough with the remaining butter and cover the vegetables, gently tucking the edges inward. Lubricate the remaining layers with oil and place on the first layer with the oil side up, pinching and collecting the dough in folds to evenly close the cake.
Step 6
Cover the tin loosely with foil and bake for 10 minutes. Then remove the foil and cook for another 10-15 minutes until crisp. Serve immediately.
