Cheese and zucchini pie

Name: Cheese and zucchini pie
Ingredients: 400 g large zucchini (peeled and seeded); 1 medium onion (150 g); 200 g salty cheese; 100 g mild unsalted cheese; 1/2 teaspoon ground pepper; 1/2 teaspoon sweet paprika; 3 eggs; 8 g dill; 3 tablespoons semolina; 450 g puff pastry (one sheet); 1 sprig of cherry tomatoes; 1 teaspoon milk; 1 teaspoon caraway seeds

Appetizers - Cheese and zucchini pie by Alis D. - Recipia

Zucchini has a mild flavor; this cheese and zucchini pie bakes for 40 minutes, with cherry tomatoes in the center. Cheese, onion and dill keep the filling soft, while the puff pastry browns at the edges; the tomatoes add a tangy note, and a slice cuts neatly whether warm or cold. I choose firm zucchini, with flesh that is still dense. Prep: 20 minutes. Cook: 40 minutes. Rest: 40 minutes. Total time: 100 minutes. Serves: 6. Approximately 480 kcal and 15 g protein per serving.

Ingredients

400 g large zucchini (peeled and seeded)
1 medium onion (150 g)
200 g salty cheese
100 g mild unsalted cheese
1/2 teaspoon ground pepper
1/2 teaspoon sweet paprika
3 eggs
8 g dill
3 tablespoons semolina
450 g puff pastry (one sheet)
1 sprig of cherry tomatoes
1 teaspoon milk
1 teaspoon caraway seeds

Preparation

1. Peel and seed the zucchini, then grate it using the large holes of a grater or chop it in a food processor along with the onion. Squeeze the vegetables well. 2. Mix the salty cheese with 1/2 teaspoon ground pepper and 1/2 teaspoon sweet paprika. Fold in the zucchini and onion, then the 2 eggs and the white of the third egg, the chopped dill and the semolina. Chill the mixture for 30 minutes while the puff pastry thaws. 3. Heat the oven to 180°C. Line a 26 cm tart pan with baking paper and lay the puff pastry sheet in it. 4. Spread the filling over the pastry and fold the edges over it. Place the cherry tomato sprig in the center. 5. Mix the remaining egg yolk with 1 teaspoon milk and brush the folded edges. Sprinkle the caraway seeds on top. 6. Bake the pie for 40 minutes, until the puff pastry is golden. Leave it for 10 minutes before slicing; it can be served warm or cold.

Notes

A very ripe zucchini has large seeds and releases more water; choose a firm one, with flesh that is still dense. Salty cheese varies a lot from one kind to another, so I taste it before mixing and don’t add any salt. The 3 tablespoons of semolina are a guide: after half an hour in the fridge, the mixture thickens; if it is still too soft, you can add a little more semolina. The filling is reminiscent of a savory pudding, with puff pastry instead of the usual crust. I keep the tomatoes on the vine and place the whole sprig in the center, then cut the slices around it. The pie keeps covered in the fridge for up to 3 days; you can serve it cold or warm it briefly. For a change, replace the dill with 8 g parsley. Contains gluten, dairy and eggs. Serve with a simple green salad.