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KESMIT
Zucchini pie in puff pastry
Hearty cake with puff pastry, crème fraîche, zucchini, egg, spring onions, garlic, basil and Pecorino Romano.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Stretch the slices of puff pastry slightly so that they are about 1 cm larger.
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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.
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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.
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Grate the zucchini. Squeeze the moisture out of the grated zucchini.
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Mix the crème fraîche with the egg in a bowl.
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Cut the spring onions into rings. Press the garlic. Slice the basil.
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Add the zucchini, spring onions, garlic, basil and grated cheese and mix.
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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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