Dutch vegetable pie
Vegetarian hearty Dutch vegetable pie from the oven.
Preheat the oven to 225 ° C.
Place the slices of puff pastry side by side and allow to thaw.
Line the bottom of the cake tin or baking dish with baking paper. Line the shape with the slices of puff pastry. Prick the bottom with a fork here and there.
Boil the wok vegetable in boiling water for 5 minutes and drain.
Cut the onion into half rings. Heat the butter in a thick saucepan and brown the onions. Add the flour and stir-fry 1 min.
Heat the milk in a saucepan and add little by little and stir smoothly. Season with salt and pepper.
Mix the vegetables with almost all the walnuts and the onion sauce and spoon it into the dough mold. Crumble the goat cheese over it.
Fry the cake in the middle of the oven for about 30 minutes until golden brown and done. After 20 minutes, divide the remaining walnuts on the vegetable tart and continue cooking.
Cut the cake warm in points and serve.
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