Recipe brought to you by BakeClub's Anneka Manning & Neff
Ingredients
- 375g good-quality bought puff pastry
- 1 red onion, halved and thinly sliced
- 1 tablespoon extra virgin olive oil, plus extra to drizzle
- Salt and freshly ground black pepper, to taste
- 1 garlic clove, finely chopped or grated
- 150g sour cream
- 1 egg yolk, lightly whisked
- 50g gruyere cheese, finely shredded
- 25g parmesan, finely shredded
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons snipped chives
- 1 lemon, rind finely grated
- 2 zucchini (about 100g each), trimmed and cut into thin rounds
- Dressed mixed salad leaves, to serve
Serves: 6
Preparation time: 30 minutes
Baking time: 25-30 minutes
Method
1. Preheat oven to 220°C (200°C fan-forced). Line 2 large heavy baking trays with non-stick baking paper.
2. Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface to a rectangle about 27cm x 36cm and 4mm thick. Use a large sharp knife to cut into six 12cm squares. Transfer the pastry squares to the lined trays, leaving at least 4cm between each. Prick each pastry square 6 times with a fork. Place in the fridge while making the topping.
3. Combine the onion, olive oil and a generous pinch of salt in a medium frying pan or saucepan and cook over medium heat, stirring frequently, for 10 minutes or until softened. And the garlic and cook for a further 1 minute or until aromatic. Set aside.
4. Combine the sour cream and egg yolk in a medium bowl and stir until smooth. Add the onion mixture, gruyere, parmesan, parsley, chives and lemon rind and mix until evenly combined. Season well with salt and pepper.
5. Spread the sour cream mixture evenly over the pastry squares, leaving a 1-1.5cm boarder around the edge. Fold in the boarders and pinch the corners to help them stand up. Arrange the zucchini slices over the sour cream mixture and then drizzle with a little extra oil.
6. Bake in preheated oven for 15 minutes. Reduce oven temperature and bake for a further 10-15 minutes or until the pastry is crisp and baked through.
7. Serve immediately, drizzled with a little extra oil, sprinkled with pepper and accompanied by dressed salad leaves.
