Fine Vegetable Cuisine

Puff Pastry Zucchini Ricotta Flatbread

with a cheese spread
5
Average: 5 (8 votes)
(8 votes)
Puff Pastry Zucchini Ricotta Flatbread

Puff Pastry Zucchini Ricotta Flatbread - Serve it as an appetizer or with some sides for a meatless dinner.

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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Healthy, because

Even smarter

Zucchini is richi n minerals such as potassium and magnesium, which are important for metabolic processes and relaxed muscles and nerves. 

Feel free to use carrots in this dish as well.

Development of this recipe:
EAT-SMARTER

Ingredients

for
6
Ingredients
1 sheet Puff pastry dough (frozen)
10 ounces green zucchini
10 ounces small, yellow zucchini
6 ounces Ricotta cheese
6 ounces Crème fraiche
1 egg yolk
salt
freshly ground peppers
olive oil
Basil (for garnish)
How healthy are the main ingredients?
zucchiniRicotta cheesesaltolive oilBasil

Preparation steps

1.

Preheat the oven to 200°C/ 400°F.

2.

Thaw the puff pastry.

3.

Trim the zucchini, rinse and slice lengthwise into thin slices.

4.

Mix the ricotta with the crème fraîche and the egg yolks and season with salt and pepper.

5.

Roll out the puff pastry on a floured surface to a square (about 30 x 30 cm, approximately 12 x 12 inches) and place on a baking sheet lined with parchment paper.

6.

Cover pastry with the ricotta mixture and the zucchini slices and drizzle with a little olive oil. Bake in preheated oven for about 25 minutes. Remove the pastry from the oven, cover with basil leaves and serve immediately.