Puff pastry cake with ricotta and zucchini

one

• Time for preparing

  Contents

  • • 0.0.1 40 min
    • 0.0.2 Medium dish
    • 0.0.3 190kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  40 min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  190kcal

• Rating

• Recipe

I offer all lovers of sunny Italy (and not only them) make home-made layer cake with ricotta and zucchini. However, traditional Italian ricotta cheese can be replaced by cottage cheese or soft cream cheese. It still turns out delicious!

Let’s get started!

Ingredients

0/9 ingredients

• Frozen puff pastry – 1 sheet
• Ricotta – 200 g
• Large zucchini – 1 pc.
• Zest – 1 tsp
• Juice of one lemon
• Chopped garlic – 1 tablespoon
• Thyme – 1/2 tsp
• Salt and pepper – to taste
• Olive oil

40 мин40 мин 190

Great job

Bon appetit, I hope you had fun with us!

Steps

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1. Mix crushed garlic, spices, lemon juice, zest, salt and pepper to taste. Add ricotta (it can be replaced with cottage cheese or soft cream cheese).
2. Roll out the puff pastry.
3. Cover the baking dish with parchment paper, put in it dough and stretch on the sides. Pierce with a fork in several places so that no bubbles form.
4. Lay out the filling and distribute it throughout the test.
5. Cut zucchini in long strips and lay crosswise on top of the filling. Drizzle with olive oil. Pepper and to salt.
6. Bake in the oven for 14-15 minutes at a temperature of 220 C to browning the edges. Serve the cake warm.

Keywords:

• Bakery products
• Italian food
• pie
• with ricotta
• with zucchini
• puff