Zucchini and salmon goat courgette pie

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Zucchini and salmon goat courgette pie

Zucchini and salmon goat courgette pie







Zucchini and salmon goat courgette pie
Zucchini and salmon goat courgette pie

Ingredients
Number of people
-
4
+

2 courgettes

1 puff pastry dough

2 slices of smoked salmon

1 tomato

5 basil leaves

1 clove of garlic

2 teaspoons mustard

50 g fresh goat cheese

Grated cheese of your choice

1 teaspoon olive oil

4 tablespoons of fresh cream



Preparation 
TOTAL TIME: 45 MIN
Preparation: 20 min
Cooking time: 25 min
Step 1
Roll out the puff pastry in a pie dish. Pre-cook 5 min in the oven at 180°C (thermostat 6).
Step 2
Grate the courgettes and fry them for 2 min in a frying pan with olive oil so that they return their water.
Step 3
Spread the mustard on the bottom of the dough. Spread the grated zucchini. Sprinkle with goat cheese.
Step 4
Cut the tomato into small squares and put it on top. Sprinkle with basil chiselled with scissors. Sprinkle with garlic.
Step 5
Coarsely cut the salmon and put it on top, drizzle with fresh cream (it must not be liquid).
Step 6
Bake at 200°C (thermostat 6-7) for 20 min.
Step 7
At the end of cooking, it is possible to add grated cheese.
Author's note
To be enjoyed with a green salad in which you can add pine nuts and a few basil leaves.

I add my grain of salt



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