Zucchini Tart À La Marte
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 packet puff pastry, round, 30 cm
- 500 g zucchini, rouhly rated
- 2 shallot (s), finely chopped
- 1 pepper (s), (dot pepper), cut into fine strips
- 2 egg (s)
- 125 ml crème fraîche
- 100 g cheese, (Gruyère), rated
- 50 g parmesan, rated
- 3 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Salt the zucchini grated a little and let it steep for about 15 minutes, then squeeze it out well.
- Lightly fry the shallots in oil, add the zucchini and paprika and cook for 10-15 minutes, then let everything cool down.
- Beat the eggs and mix with the crème fraîche. Fold in the Gruyère and the zucchini mixture. Season with pepper and salt.
- Preheat the oven to 180 degrees.
- Place the puff pastry in a mold and prick with a fork. Spread the zucchini mixture on top and sprinkle with the parmesan. Bake for about 30 minutes on the middle rack of the oven. Serve warm or lukewarm.
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