John Myers
Ingredients for 4 servings:
- 1 pack of frozen puff pastry, 450 g
- 500 g zucchini
- Salt
- 1 onion(s)
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 2 small eggs
- 80 g double cream
- Paprika powder, hot
- Flour, for rolling out
- 1 egg yolk, for brushing
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Thaw the puff pastry. Wash, trim, and coarsely grate the zucchini, then mix with 2 teaspoons of salt. Let it stand for 10 minutes. Peel and dice the onion and garlic, then fry in the oil until translucent. Squeeze the zucchini well, add it, and sauté until the liquid has evaporated. Let it cool slightly, then mix with tomato paste, eggs, and double cream. Season with hot paprika and add more salt if desired. Roll out the puff pastry on a floured surface into a square about 30×30 cm. Place the filling in the center, leaving about 5 cm of pastry free all around. Fold the pastry into a rectangle and fold the edges under. Place the pie on a rinsed baking sheet. Prick the pastry several times with a fork and brush with beaten egg yolk. Bake the pie on the middle rack of a preheated oven at 200°C for about 30 minutes and serve warm. Serve with a leaf salad and a full-bodied red wine.
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