ingredients
serves 4
1 pound zucchinis, trimmed and sliced
3 tbsp olive oil
14 ounce pack ready-rolled puff pastry (pastry for 1-crust pie)
flour, to dust
2 medium eggs
2 tbsp creme fraiche
7/8 cup Gruyere cheese, grated
2 garlic cloves, peeled and crushed
4 tbsp chopped parsley salt and pepper
1 cup fresh white breadcrumbs
method
1. Put the zucchinis on a large baking sheet and drizzle with the olive oil. Roast at 200°C (180°C fan oven) for 8 minutes. Transfer the zucchinis to a sheet of greaseproof paper.
2. Roll out the pastry on a lightly floured surface to a 12 inch square. Lift on to the baking sheet.
3. Crack one egg into a bowl, add the creme fraiche and whisk lightly. Add 1/2 cup of the cheese, along with the garlic and parsley. Season with salt and pepper and mix together until well combined.
4. Arrange the zucchinis on top of the pastry, leaving a clear margin at the edge and pour the egg and creme fraiche mixture over them. Scatter the breadcrumbs and remaining cheese over the filling.
5. Lift the pastry sides up and over the edge of the filling to create a thick pastry rim. Chill for 10 minutes. Beat the remaining egg and brush over the pastry. Bake for 30 minutes or until the pastry is crisp and golden brown.
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