Zucchini pesto cheese puff (Print Version)
# Ingredients:
→ Dough and toppings
01 -
1 puff pastry sheet
02 -
1 egg yolk
03 -
A drizzle of olive oil
→ Veggies and seasoning
04 -
1 large garlic clove
05 -
1 small onion
06 -
500 grams of zucchini
07 -
1 tablespoon of thyme
08 -
A pinch of Espelette pepper
09 -
1 tablespoon of herbes de Provence
→ Cheese and pesto
10 -
4 tablespoons of basil pesto
11 -
100 grams of shredded mozzarella
12 -
1 burrata (150 grams)
→ Decoration
13 -
A handful of sesame seeds
# Instructions:
01 -
Chop the garlic, onion, and zucchini into thin pieces. Heat them in a pan at high temperature with olive oil, thyme, herbes de Provence, and a dash of Espelette pepper. Stir often and cook for about 20 minutes.
02 -
Unroll the puff pastry and spread the basil pesto right in the middle. Layer the cooked veggies on top, sprinkle with shredded mozzarella, and then tear the burrata into pieces before adding it on top. Meanwhile, set your oven to 200°C (static heat).
03 -
Slice the sides of the puff pastry into even strips, and fold them one by one over the filling to make a braided pattern.
04 -
Brush the pastry with some egg yolk and sprinkle sesame seeds over it. Bake for 25 minutes until the pastry is golden brown. Serve it hot!