Vegetable Omelet in Puff Pastry |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a vegetarian dish, but you could easily change it and add meat if you like. Ingredients:
2 sheets puff pastry |
5 fresh eggs |
1 cup heavy cream |
1/4 cup onion, chopped |
1/2 cup spinach, shopped |
1/3 cup red bell pepper, chopped |
1/3 cup zucchini, chopped |
1/8 cup ricotta cheese |
3 egg yolks |
2 dashes white pepper |
1 dash cayenne pepper |
1/4 cup unsalted butter |
1/2 lemon, juice of |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350°F.
2. Lightly grease a large tart pan.
3. Take a circular cut-out of pastry dough and lay it on the bottom of the pan so that it conforms to the pan and reaches up the sides.
4. Whip together eggs and cream. Top the dough with egg/cream mixture. Add onions, spinach, peppers, zucchini, and cheese.
5. Place another layer of puff pastry over the top of these ingredients and form a pouch around the filling. Bake for 30 minutes.
6. In a double boiler, whip egg yolks and lemon juice until the mixture has a custard like consistency. Add salt and both peppers.
7. In a separate pan, melt butter and add it slowly to the mixture, whipping constantly.
8. When the pastry is removed from the oven, cover it with Hollandaise sauce and serve.
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