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Juicy zucchini and tomato cake

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Ingredients for 4 servings:

  • 3 slice(s) puff pastry, frozen
  • 2 stalk(s) leek
  • Salt
  • 400 g zucchini
  • 4 m.-sized tomatoes
  • 100 g blue cheese
  • 2 tbsp breadcrumbs
  • 200 g crème fraîche
  • 2 eggs
  • Freshly ground pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the puff pastry sheets in an open state. Trim the leek, cut into pieces, and blanch briefly in boiling salted water. Drain. Slice the zucchini and tomatoes. Dice the cheese. Stack the puff pastry sheets on top of each other. Roll out the sheet on a floured surface to the size of a baking dish (approx. 18×30 cm). Grease the dish and line it with the pastry. Sprinkle with breadcrumbs. Layer the vegetables. Sprinkle the cheese cubes on top. Whisk the crème fraîche and eggs, season with salt and pepper, and pour over the vegetables. Bake in a preheated oven (electric oven: 200°C / fan oven: 175°C) for approx. 40 minutes. Serve warm. Serve with lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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