The popular zucchini have a lot to offer in terms of health: Minerals such as potassium and magnesium are important for metabolic processes and relaxed muscles and nerves. The summer vegetables also score points with haematopoietic iron, which is needed for the transport of oxygen in the body.
If you like to have colour on your plate, you can reduce the zucchini and use carrots for it - these also bring beta-carotene for healthy eyes. The recipe is suitable as finger food at a party or as a main meal together with a colourful tomato salad. If you want to do without the finished product, you can also prepare the puff pastry yourself. However, this requires some time and skill.
Preheat the oven to 200°C (approximately 400°F).
Thaw the puff pastry.
Trim the zucchini, rinse and slice lengthwise into thin slices.
Mix the quark 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 quark 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.