Delicious puff pastry zucchini cake with ham and cheese
Ingredients
- 2-3 courgettes
- 3-4 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 150 g hard cheese
- 200 g ham
- 500 g puff pastry, from the fridge
- 1 egg yolk
- 1 tbsp milk
- 2 tsp sesame
Utensils
- knife
- baking paper
- cheese grater
- kitchen brush
- fork
- bowl
Instructions
- Preheat the oven to 190°C.
- Cut the courgettes into thin slices.
- Drizzle with oil and season with salt and pepper.
- Place the courgettes on a baking sheet covered with baking paper.
- In the oven 12-15 Bake until tender.
- Let the zucchini cool down.
- Grate the cheese coarsely.
- Cut the ham into thin slices.
- Roll out the puff pastry into a rectangle.
- Line a baking tray with baking paper.
- Set the oven temperature to 180° Reduce C.
- Place the zucchini, cheese and ham on one half of the dough.
- Cover the filling with the other half.
- Pinch the edges of the dough.
- Form a neat cake.
- The egg yolks and Whisk the milk with a fork in a small bowl.
- Place the cake on the prepared baking sheet.
- Grush with the egg yolk mixture and sprinkle with sesame seeds.
- Bake the zucchini cake for 25-30 minutes until golden.
