Rustic cake

How many times has a puff pastry brought you out of a gastro-social predicament? If you notice, in many catering, birthday parties or friends' gatherings, the typical empanada, palmeritas, quiche or salty cake made with puff pastry are not usually missing. On this occasion, it will also become your best ally to surprise your loved ones or give you a treat with this rustic zucchini ricotta tart, a soft bite full of nuances like those of the basil, nutmeg, the personality of Parmesan cheese or the creaminess of ricotta.

This is a recipe suitable for the little ones in the house to enjoy eating vegetables if we use our "weapons" and make them pass our cake for a delicious pizza. The trick also works for 'enemies of the green'. If you want to discover more tricks for adults and children to eat vegetables with a smile on their faces and stomachs, I write to this blog every even day of the month.

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Rustic cake

Puff pastry and a little culinary creativity can save dinner with friends you don't have nearly time to prepare. You only need an oven and 30 minutes to delight your visitors with this wonderful rustic ricotta and zucchini cake

Author Hannah mitchell

Kitchen: Traditional

Recipe type: Vegetables

Rations: 4

Preparation time:  10m

Cooking time:  30m

Total time:  40m

Ingredients

• 1 puff pastry plate
• 200 g of zucchini
• 200 g of ricotta cheese
• 2 eggs
• Grated parmesan
• 1 garlic clove
• 1 handful of toasted pine nuts
• 10 cherry tomatoes
• a couple of fresh basil leaves
• Olive oil
• Nutmeg
• Sal Island
• Pepper

Preparation

1. We preheat the oven to 180 degrees.
2. Meanwhile, we chop the garlic clove together with the basil leaves and wash and chop the zucchini.
3. In a frying pan with a splash of olive oil,, sauté the zucchini for five minutes. Add salt, remove from heat and reserve.
4. On the baking sheet, we stretch the puff pastry.
5. In a bowl we mix the eggs, the ricotta cheese, two tablespoons of grated Parmesan, the minced garlic along with the basil and the nutmeg.
6. We beat with the help of a spoon until all the ingredients are integrated.
7. We spread the mixture on top of the puff pastry, leaving a border around the puff pastry of about three centimeters.
8. On top of the ricotta mixture, we place the zucchini that we have previously sautéed along with the cherry tomatoes, the toasted pine nuts and two tablespoons of grated Parmesan cheese. Fold the edges in and bake for 25-30 minutes or until you appreciate that the puff pastry has puffed up and browned.

Nutritional information per serving

Calories: 340

3.4.3177