Cheese pie with ham and zucchini

Name: Cheese pie with ham and zucchini
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 Rolls (270 g each) Puff pastry (refrigerated shelf); 2 (approx. 250 g) small zucchini; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 200 g Gruyère cheese; 1 Egg (Gr. M); 2-3 TABLESPOONS Mustard cream; 200 g cooked ham in thin slices

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

2 Rolls (270 g each) Puff pastry (refrigerated shelf)
2 (approx. 250 g) small zucchini
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
200 g Gruyère cheese
1 Egg (Gr. M)
2-3 TABLESPOONS Mustard cream
200 g cooked ham in thin slices

Directions

1
Take the puff pastry out of the fridge and let it rest for about 10 minutes. Wash, clean and roughly grate the zucchini. Heat oil in a pan. Fry the zucchini in it. Season with salt and pepper, let it cool down a bit.
2
Slice or cut the cheese into thin slices. Whisk the egg.
3
Unroll the dough together with the baking paper on a baking tray. Press the dough plate lightly into an oval shape with your hands. Brush the edge of the dough with some egg. Spread the dough plate with mustard cream, except for the edge that is coated with egg.
4
Spread ham, zucchini and cheese on the mustard cream. Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer).
5
Unroll the second pastry sheet together with the baking paper and make several light cuts in the middle. Place the dough with the paper facing upwards on the covered dough sheet. Remove the paper. Press the edges together, adapting the shape of the upper dough sheet to the lower one.
6
Spread the puff pastry with the rest of the egg. Bake in a hot oven on the lowest shelf for 12-15 minutes. Allow to cool briefly, then cut into pieces and serve.