Ingredients for approx. 8 pieces:
2 slender courgettes
1 bunch parsley
1/2 pk chives
250 g sour cream
3 eggs (M)
Salt
Pepper (from the mill)
1/2 organic lemon
50 g parmesan (finely grated)
1 packet puff pastry (from the fridge)
butter for the mould
100 g feta cheese
Also: 1 tart tin (Ø 24 cm)
Preparation:
1. Wash and clean the courgettes and peel off thin long strips with a peeler. Finely dice the rest that cannot be peeled off.
2. Wash the parsley and chives, shake dry and chop finely. Mix the sour cream
herbs, eggs and season with salt, pepper, finely grated lemon peel and Parmesan cheese.
3. Put the puff pastry into the buttered tart tin and form a rim. Spread the herb cream over the puff pastry. Roll up the courgette slices and place them along the along the edge of the tart, place the courgette cubes in the centre. Crumble the feta cheese. Sprinkle over the cubes and bake the tart in a 180 degree oven
on the second rack from the bottom for about 40 minutes until golden. Before
Leave to rest for approx. 10 minutes before serving.
Preparation time approx. 75 minutes
Nutritional values per piece approx.:
Calories: 317
Joule: 1329
Protein: 10,1 g
Fat: 25,5 g
Carbohydrates: 11.4 g
(FoodCentraleby ddp images)
