Sbrinz Feuillete with Green Vegetables and Schabziger Sauce

A bean recipe for every taste:

Roll out the puff pastry to a thickness of 1 to 2 mm, place on a baking sheet, brush with egg yolk and sprinkle with Sbrinz. Poke well with a fork. Bake in the oven heated to 200 °C until crispy. Cool and cut into triangles (2 per serving).

In a wide, shallow frying pan, sauté shallot in butter until soft. Add vegetables and savory. Carefully turn to the other side and season with salt and pepper.

For the sauce, bring cream and cornstarch to a boil while stirring.

Allow Schabziger to melt in it. Season with salt and pepper.

Place a triangle of puff pastry on each warmed plate, spread vegetables evenly on top, cover each with puff pastry. Garnish with sauce.

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