John Myers
Contents
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Ingredients
For the cast:
- 125 g Mini Cabanossi
- 1 middle Zucchini
- 2 tbsp Wheat flour
- 3 tbsp Vegetable oil
- 2 Shallots
- 2 small Garlic cloves
- 3 small Spring onions
- 1 Sweet and sour peppers pickled, glass, drained
- 3 Eggs
- 200 g Sour cream
- 80 ml Cremefine for cooking
- 2 tbsp Finely grated Parmesan
- 2 tbsp Grated Emmental
- 2 tbsp Frozen parsley
- 0,5 tsp Piros Arany, spicy Hungarian paprika cream, tube, alternatively spicy Ajvar
- 2 tbsp Brunch "spicy salami"
Spices:
- Salt, colored pepper from the mill
- 1 tsp Smoked paprika powder
For gratinating:
- 4 tbsp Grated Emmental
- 1 tbsp Sesame
Aside from that:
- Some fat for the shape
- Kitchen roll for degreasing the zucchini
Instructions
- Take the puff pastry out of the refrigerator, unroll it and let it rest until you are ready to use it again. Peel the shallots and garlic, cut the shallots into slices and finely chop the garlic. Clean and wash the spring onions and zucchini. Thinly ring the spring onions, cut the zucchini into thin slices just like the cabanossi, and cut the bell pepper into thin, short strips. Roll the zucchini loosely in flour, knock off any excess flour.
- Heat a tablespoon of oil in a large pan and fry the Cabanossi until crispy brown. Remove from the pan and drain off the excess fat. Pour the remaining oil into the pan and heat it up. Then fry the zucchini slices in it in portions until they are browned (goes very quickly, so turn them more often and always have a look at them). Degrease the finished zucchini slices on a piece of kitchen roll.
- Fry the shallots and garlic in the remaining fat for about 3-4 minutes and set aside for a moment. Grease a tart pan (size 26) thinly and place the puff pastry in the pan, forming an edge (you can overlap a bit, the dough pulls back a little while baking). Separate the leftover dough from the edge and use it elsewhere.
- Preheat the oven to 200 degrees (top and bottom heat). For the topping, whisk together eggs, sour cream, cremefine, the two types of cheese, parsley, paprika cream and brunch. Season heartily with the spices.
- Cover the puff pastry with the zucchini slices and spread the Cabanossi on top. Then add the fried shallots and garlic. Finally, distribute the chopped peppers and spring onions on the tart.
- Pour the topping on the tart so that everything is covered. Sprinkle evenly with the cheese and sesame seeds. Bake in the oven for about 40 minutes until the tart is golden brown. Let cool a little and serve. I hope you enjoy your meal and enjoy baking.
Nutrition
Serving: 100gCalories: 424kcalCarbohydrates: 8.7gProtein: 11.3gFat: 38.6g
