Zucchini and Parmesan puff pastry pie

Name: Zucchini and Parmesan puff pastry pie
Ingredients: 1 package puff pastry (400 g); 3 medium zucchini (about 200 g each); 1/2 teaspoon salt; 3 eggs; 100 g telemea; 150 g Parmesan; 1 tablespoon ground caraway; 1/2 teaspoon ground pepper; 8 g dill; 2-3 tablespoons semolina; 1 tablespoon milk; 1 teaspoon caraway seeds; 100 g cherry tomatoes or 60 g tomatoes in oil; drained

Appetizers - Zucchini and Parmesan puff pastry pie by Niculina I. - Recipia

Zucchini and Parmesan puff pastry pie gets its texture from squeezing out the zucchini: it holds together well, with a soft filling and puff pastry browned at the edges. I choose small zucchini with smooth skin because they’re easy to grate right down to the end, and I don’t get long strands in the filling; the tomatoes baked on top add color to each slice. Prep: 20 minutes. Cook: 30-40 minutes. Rest: 15 minutes. Total time: 65-75 minutes. Serves: 6. Approximately 470 kcal and 21 g protein per serving.

Ingredients

1 package puff pastry (400 g)
3 medium zucchini (about 200 g each)
1/2 teaspoon salt
3 eggs
100 g telemea
150 g Parmesan
1 tablespoon ground caraway
1/2 teaspoon ground pepper
8 g dill
2-3 tablespoons semolina
1 tablespoon milk
1 teaspoon caraway seeds
100 g cherry tomatoes or 60 g tomatoes in oil
drained

Preparation

1. Let the puff pastry thaw completely and heat the oven to 180°C. 2. Peel the zucchini and grate them using the small holes of a grater. Sprinkle with 1/2 teaspoon salt, leave for 10 minutes, then squeeze them well and put them in a bowl. 3. Mix the zucchini with 2 eggs, the white from the third egg, the grated telemea and Parmesan, ground caraway, pepper and chopped dill. Stir in 2 tablespoons semolina; if the mixture seems too soft, add 1 more tablespoon. Leave the mixture for 5 minutes. 4. Line a 28 cm round pan with baking paper and place the puff pastry in it. Add the filling and level it out. Fold the pastry corners over, brush them with the yolk mixed with 1 tablespoon milk, then sprinkle with caraway seeds and arrange the tomatoes on top. 5. Bake the pie for 30-40 minutes, until the puff pastry is golden.

Notes

For the filling, choose small, firm zucchini; very large ones often have a seedy center, which you can remove before grating. If the telemea is salty, taste the mixture before adding any more salt, since Parmesan is salty too. I put it in the oven 40 minutes before the meal, so I don’t have to rush when slicing it. The slices keep covered in the fridge for up to 3 days; I serve them with a simple green salad. Contains gluten, dairy and eggs.