Quiche squash blossoms, zucchini and pine nuts
97 recipes
Salty cake of grilled zucchini, pine nuts and herbs
ingredients
servings
6
Courgette
3 unit
Iodized salt
1/2 teaspoon
Extra virgin olive oil
50 mL
Natural mineral water
100 grams
Type 2 wheat flour
350 grams
Garlic
1 wedge
Extra virgin olive oil
2 spoons
Dried pine nuts
2 spoons
Lemon juice
1 spoon
Vegan soy cream
200 grams
Mustard
1 spoon
Dried thyme
to taste
Iodized salt
to taste
Pepper
to taste
single courses from Italy
Salty cake of grilled zucchini, pine nuts and herbs
Salty cake of grilled zucchini, pine nuts and herbs
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Salty cake not with the usual puff pastry but with light and crispy crispy crispy pasta. The filling plays on a winning trio, zucchini, pine nuts and herbs.
preparation
step 1
In a salad mix with flour with salt and thyme. Add the extra virgin olive oil, work with the tip of your fingers and pour the water. Mix to form a homogeneous dough
step 2
(If it is too coarse, add some flour). Cover with food film and let it rest for 30 minutes in the fridge.
step 3
In the meantime, clean and cut the zucchini and garlic into thin slices and skip for a few minutes with a lively focus in a large frying pan with EVO oil, until the courgettes are slightly golden.
step 4
Mix well with the spatula so that it does not make it too grilling. Then add 1/3 of pine nuts and lemon juice and cook for 1-2 minutes, then remove from the fire.
step 5
At this point, place the sheet with a rolling pin on a sheet of baking paper and place it in a pan and pre-cook it for 5 minutes at 180 ° C.
step 6
In a bowl mix the cream with mustard and thyme, salted and peppered. Spread this mixture on the bottom of pizza brisèe, distribute zucchini and pine nuts remaining, sprinkle with some thyme and bake at 180 ° C
step 7
For another 25 minutes. Let it cool for 5-10 minutes and serve !!
