|100 g||cherry tomatoes|
|150 g||mountain cheese (e.g. Gruyère or cheddar)|
|1 tbsp||vegetable oil|
|½ tsp||nutmeg (ground)|
|5||egg yolks (divided)|
|100 g||crème fraîche|
|275 g||puff pastry|
|four for work surface|
Chasselas is fresh and vibrant. This white wine carries delicate almond undertones which complement the acidity of the tomatoes and the crème fraîche. Best enjoyed young.
Preheat oven to 180°C/350°F. Quarter savoy cabbage and cut into thin slices. Peel and chop garlic. Quarter cherry tomatoes and grate cheese.
Sauté savoy cabbage in some vegetable oil until lightly browned. Season with salt, pepper, garlic, and nutmeg. Allow to cool down.
In a large bowl, mix sautéed savoy cabbage with cheese, cherry tomatoes, egg yolks, crème fraîche, and parsley.