Baked Zucchini and Parmesan Pastries
- For the dough
- 1 cube fresh Yeast (42 grams)
- 1 pinch sugar
- 500 grams Pastry flour
- ½ teaspoon salt
- 3 tablespoons olive oil
- Pastry flour (for the work surface)
- For the topping
- 70 grams freshly grated Parmesan
- 30 grams slivered almonds
- 1 tablespoon freshly chopped thyme
- 1 tablespoon freshly chopped rosemary
- 200 grams yellow zucchini
- 200 grams green zucchini
- 3 eggs
- 4 tablespoons Whipped cream (at least 30% fat content)
- freshly ground peppers
- rosemary (for garnish)
Dissolve the yeast and sugar in 250 ml (approximately 1 cup) of lukewarm water until smooth.
In the bowl of an electric mixer fitted with the dough hook, combine the flour, salt and oil. Pour in the yeast and knead until the dough forms a ball and cleans the side of the bowl. Cover and let rise in a warm place about 45 minutes.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
On a floured surface, thinly roll out the dough.
With a knife or a pastry wheel, cut eight 12 cm (approximately 5-inch) long leaf-shaped pieces. Roll the dough in about 1 cm (approximately 1/4-inch) on each long side to form an edge. Place the dough on the baking sheet and sprinkle with grated Parmesan cheese, sliced almonds and chopped herbs. Rinse, trim and thinly slice the zucchini.
Place the zucchini, slightly overlapping, in the center of the leaf shapes, leaving the edges clear. Beat the eggs with the cream and generously season with salt and pepper. Pour the egg mixture over the zucchini slices. Bake until golden brown, 15-20 minutes. Remove from the oven and serve sprinkled with rosemary.