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Cooking vegetables: In a pan, fry the onion, garlic and leek with olive oil. Then add the mushrooms and grated carrot, then boil until the vegetables are tender.
Mix with tofu and walnuts: Add crumbled smoked tofu and chopped walnuts. Mix with the vegetable cream and adjust the seasoning.
Assembly: Preheat the oven to 180°C. Roll out the puff pastry, place the filling in the center, then fold the pastry to form a dough. Seal the edges well and make decorative incisions.
Baking: Bake for 30 minutes, until the batter is golden brown and crispy.
Serving: Enjoy with salad or pickles for a touch of freshness!
Tip 💡
This cake is even better the next day after a night in the fridge. Perfect for a buffet or a gourmet picnic!
Preparation time: 20 minutes Cooking
time : 30 minutes Servings: 4 to 6 people
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