Juicy Zucchini – Tomato Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 slices puff pastry, frozen
- 2 leeks (leek)
- salt
- 400 g zucchini
- 4 medium tomato (s)
- 100 g blue cheese
- 2 tablespoon breadcrumbs
- 200 g crème fraîche
- 2 egg (s)
- Freshly ground pepper
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry slices spread out. Clean the leek, cut into pieces, briefly blanch in boiling salted water. Drain. Cut the zucchini and tomatoes into slices. Dice cheese. Place the puff pastry slices on top of each other. Roll out on a floured work surface the size of a baking dish (approx. 30 cm). Grease the form and line it with the dough. Sprinkle breadcrumbs on top. Layer the vegetables. Pour cheese cubes over it. Whisk the creme fraîche and eggs, season with salt and pepper and pour over the vegetables. Bake in a preheated oven (electric oven: 200 ° C / fan oven: 175 ° C) for about 40 minutes. Serve warm. Lamb`s lettuce tastes good with it.
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