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Ingredients
Puff Pastry Zucchini Ricotta Flatbread
- Ingredients
- 1 sheet Puff pastry dough (frozen)
- 10 ozs green Zucchini
- 10 ozs small, yellow Zucchini
- 6 ozs Ricotta cheese
- 6 ozs Crème fraiche
- 1 egg yolk
- salt
- freshly ground peppers
- olive oil
- Basil (for garnish)
Preheat the oven to 200°C/ 400°F.
Thaw the puff pastry.
Trim the zucchini, rinse and slice lengthwise into thin slices.
Mix the ricotta with the crème fraîche and the egg yolks and season with salt and pepper.
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.
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.
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
Healthy, because
Zucchini is richi n minerals such as potassium and magnesium, which are important for metabolic processes and relaxed muscles and nerves.
Even smarter
Feel free to use carrots in this dish as well.