Quark Vegetable Gratin with Puff Pastry Crust

Ingredients

• 250 g puff pastry (frozen)
• 250 g celery root
• 250 g carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 1 eggplant
• 3 stems Oregano
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• butter (for the pan)
• 400 g Low-fat quark
• 3 egg yolks
• 100 g Sour cream
• nutmeg
• flour (for dusting)
• 1 egg yolk (for brushing)

Instructions

1. 1.

   Let the puff pastry thaw while laying it side by side. Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash and clean the vegetables. Peel the celery root and carrots, cut the celery into 4 cm long thin sticks and the carrots into slices. Quarter the bell peppers, remove seeds and cut into strips. Dice the eggplant into 1 cm cubes, sprinkle with salt, let sit briefly to draw out water, then pat dry. Rinse the oregano, pull leaves from stems and finely chop half of them. Peel the onion and garlic, finely chop and sauté in a hot pan with oil until translucent. Add the vegetables and chopped oregano, cook briefly, season with salt and pepper, remove from heat and let cool. Grease a 15x30 cm baking dish.

3. 3.

   Whisk the quark with the egg yolks and sour cream, seasoning with salt, pepper and nutmeg. Fold in the cooled vegetables and spread the mixture in the baking dish. Lay the puff pastry sheets over one another, roll them out on a floured surface to match the size of the dish. Place the pastry over the quark-vegetable layer, press edges firmly and brush with egg yolk. Bake in the preheated oven for about 35 minutes until golden brown. Remove and serve garnished with remaining oregano leaves.