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Zucchini cake
Ingredients for:
4 persons
Preparation time:
150 minuts
  • 200 g of flour
  • 135 g of butter
  • 800 g zucchini
  • 350 g mushrooms
  • 25 g butter
  • Peeled 70 g onion and finely diced
  • 220 g double cream
  • 220 ml cream
  • 2 yolks
  • 1 egg
  • freshly ground pepper
  • salt
  • 1 tbsp chopped herbs (sage and thyme)
  • 50 g medium mustard
  • 250 g freshly grated cheese
  • 2 small zucchini with blossom
  • 1 pie-shape of 30 cm diameter
  • Baking paper and legumes for blind baking
Add the flour for the dough on a countertop seven, the butter in small pieces and mix it with both hands until everything combines coarse and crumbly, uneven mass.
Press into the ground a trough, fill up the salt and 60 ml of cold water. First, the liquid working under a portion of the flour-butter mixture, then squeeze from outside to inside the dough rapidly Fromen to a lump and knead vigorously, so that all the ingredients combine well. Wrapped in foil 1 hours let it rest in the refrigerator.
Roll out the dough 5 mm thick on a floured work surface. Add the form. Press the edge with a ball of dough, cut off the excess edges with a knife. The floor several times cut with a Messe. The floor several times with a fork. Insert the baking paper and legumes and the soil at 220 ° C in a pre-heitzen oven bake blind for 10 minutes.
Grate the zucchini coarsely dressed, salt and let stand for 10 minutes. Clean the mushrooms, cut into thick slices. 20 g melted butter and fry the mushrooms for 2 to 3 minutes, turning. In a separate pan, melt the remaining butter and sauté the onion. Express zucchini in a colander vigorously and mix with the onion.
Cream cheese, cream, egg yolks and egg with a whisk until smooth and season with salt, pepper and herbs. The ground coat evenly with mustard, who interpret it mushrooms and sprinkle with half the cheese. Then distribute the zucchini and onion and mass bedekcne with the cream cheese mixture. Sprinkle with remaining cheese and garnish.