Cabbage Pie And Cauliflower

Preparation:

Preparation: Wash the cauliflower and boil it al dente in lightly salted water. Drain it, divide it into florets and brown them in a pan with the chopped shallot, a little butter and a spoonful of oil. Cut the cabbage into strips, add them to the cauliflower and let them dry. Salt and pepper. Boil the eggs. Mix the flour with the butter, a little water and a pinch of salt. Let the dough rest for an hour, then divide it in half, roll out one part into a sheet and place it in a buttered cake tin, making it go up along the edge as well. Distribute on the bottom a layer of slices of hard-boiled eggs, one of cabbage, one of slices of fontina cheese, one of cauliflower and so on until all the ingredients are used up. Cover with the remaining puff pastry, also rolled into a disc, prick the surface, brush it with oil and bake in a preheated oven at 170 degrees for half an hour. Serve the cake warm.