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🍽️ Quark Vegetable Gratin with Puff Pastry Crust

485 kcal · 30 min · 4 servings

Ingredients

• 250 g puff pastry (frozen)
• 250 celeriac
• 250 g carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 1 eggplant
• 3 sprigs oregano
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• butter (for the dish)
• 400 g low-fat quark
• 3 egg yolks
• 100 g sour cream
• nutmeg
• flour (for the work surface)
• 1 egg yolk (for brushing)

Instructions

1. 1. Let the puff pastry thaw while lying side by side.
2. 2. Preheat the oven to 200°C using top and bottom heat.
3. 3. Wash the vegetables and remove any inedible parts.
4. 4. Peel the celery and carrots.
5. 5. Cut the celery into 4 cm long, thin sticks.
6. 6. Slice the carrots.
7. 7. Quarter the bell pepper.
8. 8. Remove the seeds from the bell pepper.
9. 9. Cut the bell pepper into strips.
10. 10. Cut the eggplant into 1 cm cubes.
11. 11. Sprinkle the eggplant cubes with salt.
12. 12. Let the eggplants draw out moisture for a short time.
13. 13. Pat the eggplants dry.
14. 14. Rinse the oregano.
15. 15. Pluck the oregano leaves from the stems.
16. 16. Finely chop half of the oregano leaves.
17. 17. Peel the shallot.
18. 18. Peel the garlic.
19. 19. Finely chop the shallot.
20. 20. Finely chop the garlic.
21. 21. Heat oil in a hot pan.
22. 22. Sauté the shallot and garlic in the oil until translucent.
23. 23. Add the prepared vegetables to the pan.
24. 24. Add the chopped oregano to the pan.
25. 25. Sauté the vegetables briefly.
26. 26. Season the vegetables with salt.
27. 27. Season the vegetables with pepper.
28. 28. Remove the pan from the heat.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 38 g