Ingredients
- 100 grams green beans
- 150 grams corn
- 150 grams chickpeas
- 1 teaspoon dried thyme
- 1 teaspoon paprika powder
- 1 roll puff pastry
- 200 grams crème fraîche
- 50 grams grated (aged) cheese
- For the flowers: cherry tomatoes, red onion, radishes
- Fresh basil
- Oil
- Salt and pepper
This Easter, create a memorable and fun cooking moment with your kids by making this easy, cool and vegetarian Vegetable Pie. Filled with various vegetables, this dish is not only pleasing to the eye but is also packed with nutrients. The base is ingeniously made of corn and chickpeas, which are a rich source of protein and mimic the 'soil' for your vegetable flowers. The vibrant flowers are made from tomatoes, green beans, onions and radishes, but you can also incorporate pepper leaves or stems of courgette and celery, helping children learn about vegetables in a creative and fun way. This vegetable plate cake is a great way to celebrate Easter and combines the fun of cooking with the importance of healthy eating. It is a simple recipe that promises to be a delicious and colourful addition to your Easter table.
Preparation
- Blanch the green beans briefly (6 min) until they are al dente.
- Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper.
- Rinse and drain the corn and chickpeas. Then, mix them in a bowl with some oil, dried thyme, and paprika. Season with salt.
- Mix the crème fraîche with salt and pepper and the grated cheese.
- Roll out the puff pastry on a baking sheet, turning up the edges by half a centimeter all around. Spread the crème fraîche over it.
- Spread the corn-chickpea mix over the bottom of the puff pastry; this is your soil. Use the green beans for the flower stems and the basil leaves for the petals. Create flowers from onions, cherry tomatoes, and/or radishes as desired.
- Bake the Easter sheet cake in the oven for 20-30 minutes, until the puff pastry is crunchy and lightly coloured.
- Your Easter vegetable tart is ready to be served
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