Summary

Ingredients

• 1 packet puff pastry
• 0.5 ½ bunch parsley
• 100 g bacon (breakfast bacon), 12 cm thick slices
• 3 onion (s)
• 600 g zucchini
• 5 clove (s) garlic
• 4 egg (s)
• liter ⅛ milk
• 100 g cheese, rated, e.. emmental
• salt
• pepper
• nutmeg
• oregano
• oil

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Instructions

1. Prepare the puff pastry according to the instructions, then roll out the back of a knife. Line a tart pan (diameter: approx. 26 cm, approx. 4 cm high) with the dough. Cut away any excess dough (if necessary bake leftover dough).
2. Wash and chop parsley. Cut the bacon into small cubes. Peel and finely chop the onions. Wash the zucchini, cut off the ends. Cut the zucchini into approx. 3 mm thick slices, season with crushed garlic and oregano and sauté in a little oil. Drain the zucchini in a colander and allow to cool.
3. Preheat the oven to 200 ° C. Heat a little oil in a pan and roast the bacon and onion in it for a few minutes. Spread the zucchini slices and the onion and bacon mixture on the dough.
4. Mix eggs with milk, parsley and cheese, season with salt, pepper and nutmeg and pour over the zucchini.
5. Bake the cake in the oven for about 40 minutes - halfway through the cooking time, reduce the heat to 170 ° C.
6. Let the zucchini cake rest for at least 10 minutes before cutting - and serve warm or cold.