Vegetable casserole with mustard
4 servings
50 minutes
Vegetable casserole with mustard is the embodiment of French culinary elegance and simplicity. Its roots go back to the traditions of Provençal cuisine, where fresh vegetables and aromatic spices turn every dish into a work of art. The delicate dough, infused with creamy flavor, creates an exquisite contrast with the spicy filling. Broccoli adds juiciness, tomatoes provide a slight tang, and mustard gives a subtle sharpness that reveals depth of flavor. The casserole is perfect for cozy home dinners or as a main dish on festive tables.
1
Mix flour, salt, butter, and 4 tablespoons of cold water to make dough and refrigerate for 2 hours. This is to shape the casserole.
- Wheat flour: 1 glass
- Butter: 5 tablespoon
- Vegetable oil: 2 tablespoons
2
Break the broccoli into florets and boil for 4 minutes, then drain the water.
- Broccoli cabbage: 500 g
3
Cut the tomatoes in half, chop the onion and garlic and sauté them, then add broccoli.
- Tomatoes: 4 pieces
- Onion: 2 pieces
- Garlic: 1 clove
- Broccoli cabbage: 500 g
4
Mix the eggs with cream, mustard, finely chopped herbs, and cheese, then add salt and pepper.
- Chicken egg: 4 pieces
- Cream: 200 ml
- Mustard: 1 tablespoon
- Green: 20 g
- Grated cheese: 1 tablespoon
- Vegetable oil: 2 tablespoons
5
Grease the mold with oil and lay out the rolled dough. Then place the vegetables and egg-cream mixture on top.
- Vegetable oil: 2 tablespoons
- Wheat flour: 1 glass
- Broccoli cabbage: 500 g
- Chicken egg: 4 pieces
6
Bake at 160°C for 30 minutes.