Vegetable Omelet In Puff Pastry

• For omelet
• 2 sheets puff pastry
• 5 fresh eggs
• 1 cup heavy cream
• 1/4 cup onion, chopped
• 1/2 cup spinach, shopped
• 1/3 cup red bell pepper, chopped
• 1/3 cup zucchini, chopped
• 1/8 cup ricotta cheese
• For Hollandaise Sauce
• 3 egg yolks
• 2 dashes white pepper
• 1 dash cayenne pepper
• 1/4 cup unsalted butter
• 1/2 lemon, juice of
• 1/4 teaspoon salt

1. Preheat oven to 350u0b0F.
2. Lightly grease a large tart pan.
3. Take a circular cut-out of pastry dough and lay it on the bottom of the pan so that it conforms to the pan and reaches up the sides.
4. Whip together eggs and cream. Top the dough with egg/cream mixture. Add onions, spinach, peppers, zucchini, and cheese.
5. Place another layer of puff pastry over the top of these ingredients and form a pouch around the filling. Bake for 30 minutes.
6. In a double boiler, whip egg yolks and lemon juice until the mixture has a custard like consistency. Add salt and both peppers.
7. In a separate pan, melt butter and add it slowly to the mixture, whipping constantly.
8. When the pastry is removed from the oven, cover it with Hollandaise sauce and serve.

omelet, pastry, eggs, heavy cream, onion, spinach, red bell pepper, zucchini, ricotta cheese, hollandaise sauce, egg yolks, white pepper, cayenne pepper, unsalted butter, lemon, salt

Taken from www.food.com/recipe/vegetable-omelet-in-puff-pastry-150013 (may not work)