Vegetable cake: colorful and tasty

published on 29 June, 2017 at 10:37

INGREDIENTS:

230 g puff pastry
200 g zucchini
200 g carrots
200 g aubergines
100 g red and yellow peppers
Salt
Oil
BECHAMEL SAUCE
3dcl milk
25 g butter
25 g flour
2 eggs
40 g parmesan cheese
Salt and nutmeg

METHOD:
1. Start making bÈchamel sauce by heating butter, than adding flour and when this mixture gets golden color, add milk and spices. Cook for 5 minutes and then let it cool down.
2. Cut your vegetables into thin strips.
3. Put puff pastry in cake mould, and shape it by the mould.
4. Now add eggs and parmesan in bÈchamel sauce and pour it in pastry nest.
5. Start arranging the vegetables in this cake so it looks colorful and pretty.
6. Brush vegetables with oil and sprinkle some salt.
7. Bake the cake at previously heated oven until golden.