Cream cheese cake with vegetables and thyme

Name: cream cheese cake with vegetables and thyme
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 5 slice dough for savory pie grab 10 slices, freeze; 3 el traditional olive oil; 1 stem celery; 1 Red pepper; 300 g sliced leek bag; 1 tl dried thyme; 100 g cream cheese natural package; 4 medium sized egg; 200 ml fresh cream cup; 100 g grated young mature 30 cheese bag, variation possible

Savory pie with celery, red peppers, sliced leeks, thyme, cream cheese, eggs, whipped cream and grated cheese.

Ingredients

Kitchen Stuff

1 spring form (Ø 24 cm)
1 blender

Directions

Preheat the oven to 180 ° C.
Let the dough thaw. Lubricate the spring form with the oil. Line the shape with dough patches.
Cut the celery into slices. Cut the bell pepper into strips.
Heat olive oil in the frying pan. Fry the celery, peppers and leeks together with the thyme while shoving on high heat 5-6 min.
Season with salt and pepper.
Puree the cream cheese, eggs and whipped cream into a smooth sauce with a hand blender. Season with salt and pepper.
Scoop the cheese through the vegetables. Spoon the vegetables into the dough-covered mold.
Pour the egg-cream mixture over it and sprinkle the rest of the cheese over it. Fry the cake in 25-30 minutes until golden brown and done.