“This recipe was originally given to us as an appetiser, we made this as a complete meal, and look forward to doing it again”.

• 500 g puff pastry
• 200 g zucchini, cut in strips
• 200 g carrot, cut in strips
• 200 g emmental cheese, sliced
• 100 g green onion, sliced
• 30 g butter
• 3 eggs
• salt and pepper

Prepare the vegetables by cutting them into strips (julienne cut)

Melt the butter and fry the green onions, add the other vegetables, salt and pepper and cook for 7 minutes. Add the cheese and two beaten eggs and cook until sightly set.

Place half the pastry on a non-stick baking sheet (or use baking paper). Place the filling allowing a small border all the way around. Prepare the cover with alternative slits to open when stretched sideways. Seal the edges, brush with beaten egg. Place in a 220ºC oven for 20 minutes.

Notes : If preparing as a Main meal allow for 4 people.

Source : La Cucina Italiana : April 1995 – Page 36 (Translated and then adapted slightly from the original)

Servings/Yield : 6 servings (4 as a main)

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Appetizer or Main

Tags: appetiser, appetizers, courgette, italian, puff pastry, recipes, starters, vegetables, vegetarian