Vegetarian Vegetable Puff Pastry

Ingredients

• 450 g frozen puff pastry (1 package)
• 30 g melted butter
• 1 Garlic clove
• 2 onions
• 500 g broccoli
• 500 g carrots
• Salt
• 200 g crème fraîche
• 3 large eggs
• 100 g grated Gouda cheese
• 1 tbsp chopped herbs
• Pepper
• nutmeg
• liquid butter
• 1 tbsp Sesame seeds
• 300 g crème fraîche
• 1 tbsp Lemon Juice
• 2 Tbsp whipping cream
• Salt
• freshly ground pepper
• 3 Tbsp chopped mixed herbs (optional)
• herb leaf for garnish

Instructions

1. 1.

   Let the puff pastry thaw on a flat surface, then roll it out overlapping and brush with melted butter.

2. 2.

   Peel and finely chop the garlic. Peel and dice the onions as well.

3. 3.

   Sauté the garlic and onions in a dry pan until lightly browned, then set aside.

4. 4.

   Wash the broccoli and cut into small florets. Peel the carrots and slice lengthwise into thin strips; blanch both briefly, shock in cold water, and drain.

5. 5.

   Whisk together crème fraîche, eggs, cheese, and herbs in a bowl; season with salt, pepper, and a pinch of nutmeg, then fold in the blanched vegetables.

6. 6.

   Spread the garlic‑onion mixture over the pastry and top with the vegetable‑cheese blend. Carefully roll up into a strudel and bake at 180 °C (160 °C fan) for about 35 minutes. Brush with melted butter and sprinkle sesame seeds halfway through baking. Serve with herb crème fraîche.

7. 7.

   Whisk the remaining crème fraîche with lemon juice, cream, salt, pepper, and herbs; taste and adjust seasoning before serving. Garnish the puff pastry with a few fresh herb leaves.