Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Butter pie with zucchini, sun-dried tomatoes and cheese". Delicious recipe.
Required products :
250 grams frozen puff pastry (1 sheet)
1 1/2 teaspoons grated mozzarella (or other similar cheese that melts easily)
1/4 teaspoon + 6 tablespoons grated Parmesan
1/2 teaspoon finely chopped sun-dried tomatoes (without fat)
1/2 teaspoon fresh basil leaves
1/4 teaspoon finely chopped green onions
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
1 small zucchini
2 eggs
2 teaspoons liquid cream with fat content 10%
salt and ground black pepper to taste
Method of preparation :
Prepare a form with a diameter of about 27-30 centimeters.
Thaw the dough and roll it out thinly into a circle large enough for the pan to cover the bottom and walls inside. Cover the pan in this way and with the help of a fork pierce the dough in several places. Then put it in the refrigerator for an hour.
Turn on the oven to heat to a temperature of 220 degrees.
When you take the dough out of the fridge, cover it with foil and put some weight, such as beans or a suitable metal lid, so that the base does not swell during baking. Put the dish in the preheated oven for 20 minutes, then remove the weight, the foil and with the back of a fork pierce the parts that have swelled. Return the dough to the oven for another 5 minutes.
Then reduce the temperature to 200. Spread the mozzarella on the base, also 6 tablespoons grated Parmesan, sun-dried tomatoes, green onions, basil and oregano.
Arrange the sliced zucchini on top.
Mix the eggs with the cream in a bowl, season with salt and ground black pepper. Carefully pour the combination over the cheese and sprinkle with the remaining Parmesan cheese.
Bake the pie until golden (about 35 minutes), the middle should become elastic under pressure.
Serve warm or at room temperature.
Enjoy your meal!