Summary

Ingredients

• 100 g zucchini
• 200 g porcini mushrooms, fresh or frozen (defrosted)
• 1 onion (s), red
• 250 g puff pastry
• 50 g parmesan, freshly rated
• 2 tablespoon butter
• a bit salt
• some pepper, from the mill
• some flour, to roll out
• some butter, for greasing

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Instructions

1. Cut the porcini mushrooms, zucchini and onion into very thin slices.
2. Butter generously 4 cake tins (18 cm diameter) and sprinkle salt and pepper on them. Spread onions on top, place porcini mushrooms on top and place zucchini slices on top like rosettes. Season with salt and pepper and sprinkle with parmesan cheese.
3. Preheat the oven to 180 ° C.
4. Quarter the puff pastry and use a little flour to roll it out into slices approx. Place the pastry slices on the mushrooms and zucchini and press the edges down a little into the molds.
5. Bake the trays on the lower rack for about 30 minutes, until the dough is crispy and has taken on color. Remove the trays, immediately place a plate on them and turn the cake over. Serve hot.
6. Salad goes well with it.