Zucchini pie in puff pastry

Name: zucchini pie in puff pastry
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 8 slice cream butter puff pastry; 2 zucchini; 125 ml creme fraiche; 2 medium sized egg beaten; 3 bunch onion; 1 toe garlic; 4 el fresh basil; 100 g Pecorino Romano grated

Hearty cake with puff pastry, crème fraîche, zucchini, egg, spring onions, garlic, basil and Pecorino Romano.

Ingredients

Kitchen Stuff

4 one-tailed cake mold

Directions

Preheat the oven to 200 ° C.
Stretch the slices of puff pastry slightly so that they are about 1 cm larger.
Line each mold with 2 slices of puff pastry. Place the 2nd slice a quarter turn on the first slice so that you get a star.
Prick holes in the bottom of the puff pastry with a fork. Put the molds in the oven for about 8 minutes. Remove from the oven and push the risen dough down.
Grate the zucchini. Squeeze the moisture out of the grated zucchini.
Mix the crème fraîche with the egg in a bowl.
Cut the spring onions into rings. Press the garlic. Slice the basil.
Add the zucchini, spring onions, garlic, basil and grated cheese and mix.
Divide the zucchini mixture over the puff pastry and fry the tarts in about 20 minutes until golden brown and done. Remove the molds and serve immediately.

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Nutrition

625Calories

Sodium27% DV650mg

Fat65% DV42g

Protein40% DV20g

Carbs14% DV43g

Fiber12% DV3g

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