Sbrinz cheese feuilleté with green vegetables and Schabziger cheese sauce

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Meatless

Ingredients

serves 4

quark puff pastry
150 g of white flour
½ tsp of salt
80 g of butter, cut into slices
100 g of cream quark
1 egg yolk
50 g of grated Sbrinz

vegetables:

butter, 1 chopped shallot
150 g of each of the following: sugar snap peas, beans and broccoli, cooked until soft
a few sprigs of savory leaves
salt and pepper

Schabziger sauce:

200 mL of cream, 12 tsp of cornflour
100 g of grated Schabziger
salt and pepper

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

For the pastry: put the flour, salt and butter into a bowl and mix by hand into a crumbly consistency. Add the cream quark and bond into a dough, using a ladle or a dough scraper. Do not knead. Place in the fridge.
Roll out the puff pastry to a thickness of 1-2 cm. Lay in a baking tin, brush with egg yolk and sprinkle with Sbrinz. Stipple thoroughly with a fork. Bake until crusty in the oven, preheated to 200°C. Allow to cool, then cut into 8 triangles.
Sauté the shallots until soft in large, flat pan. Add the vegetables and savory. Turn carefully and season with salt and pepper.
Bring the cream and cornflour to the boil while stirring. Melt the Schabziger in it. Season with salt and pepper.
Place one puff pastry triangle on each warmed plate; spread the vegetables on it and then cover with a second triangle of pastry. Garnish with the sauce.