Ingredients for 4 people:
4 slices (à 75 g) frozen puff pastry
500 g Brussels sprouts
salt
grated nutmeg
250 g cherry tomatoes
For the glaze:
100 ml milk
150 g heavy cream
3 eggs (M)
3 tablespoons basil pesto (ready-made)
2 tablespoons grated parmesan
pepper
Also:
Baking paper
aluminum foil
shaved Parmesan cheese and puff pastry with sage, if desired
Preparation:
1. Defrost puff pastry according to package directions. Clean and wash sprouts.
Cook in boiling salted water, seasoned with nutmeg, for approx. 15 minutes. Then drain. Wash tomatoes.
2. Lay 2 of the puff pastry slices on top of each other and roll each out to approx. 25 by 10 cm. Place on a baking tray lined with baking paper. Support all around with aluminum foil so that the edges of the dough stand a little higher.
3. Spread Brussels sprouts and tomatoes on top. Add milk, heavy cream, eggs,
pesto and grated Parmesan cheese. Season with salt and pepper. Spread glaze over vegetables and bake in preheated oven (E.-Herd: 200°C/ Gas: Level 3) on bottom rack for 20 - 25 minutes.
Tip: To serve, grate a little Parmesan cheese over the top and serve with small puff pastry rolls, seasoned with sage and pepper.
Calories: 671
joules: 2801
Protein: 17,4 g
Fat: 54,2 g
Carbohydrates: 28.8 g
(FoodCentrale by ddp images)
