Paprika-Mozzarella-Gratin with Filo Dough Crust

Ingredients

• 500 g red bell peppers
• 100 g Mozzarella
• 1 Shallot
• 50 g butter
• 2 tbsp flour
• 150 g crème fraîche
• 0.5 lemon (juice)
• 1 egg yolk
• pepper (ground)
• Salt
• 2 tbsp finely chopped parsley
• 3 tbsp grated cheddar
• 250 g filo dough
• 1 egg yolk (for brushing)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash, clean, deseed the bell peppers, cut into small bite‑sized cubes and cook in boiling vegetable broth for about 4–5 minutes. Remove and drain. Cut the mozzarella into small cubes. Peel the shallot and finely dice it.

2. 2.

   Heat butter in a saucepan. Sauté the shallot until translucent, add flour and lightly brown while stirring. Gradually whisk in the broth, bring to a boil, then remove from heat. Whisk in crème fraîche, lemon juice and egg yolk, stir well. Season with pepper and salt to taste.

3. 3.

   Add the bell peppers and mozzarella to the sauce, stir in parsley, mix thoroughly, spoon into four oven‑proof ramekins and sprinkle with cheese. Cut filo dough pieces to fit the ramekins.

4. 4.

   Whisk the egg yolk with 1 tbsp water and brush the tops of the ramekins. Brush the rims with more egg yolk, place the lids on and press slightly. Bake in the preheated oven for 25–30 minutes until golden brown and serve hot.