Ingredients : Zucchini-Tarte ohne Boden
500 g courgettes
1 pinch of salt
1 small piece of leek, finely chopped
4 eggs
250 ml fresh cream
200 g mountain cheese
3 tbsp flour
Salt
Pepper
Preparation : Zucchini-Tarte ohne Boden
Wash the zucchini and use the food processor* to grate the zucchini with the coarse cone.
Sprinkle the grated zucchini in a bowl with a good pinch of salt and leave to rest for about 10 minutes.
Then drain the zucchini in a sieve and squeeze well.
Add the eggs, cream, leeks and flour to the grated zucchini in the bowl and beat with a fork.
Use the cone to finely grate the mountain cheese in the food processor and stir into the zucchini egg mixture.
Finally, season with a pinch of salt and some freshly ground pepper and bake at 180 °C (top/bottom heat) for about 40-45 minutes until golden.
Leave to rest for about 5 minutes before cutting.
Zucchini-Tarte ohne Boden
- 500 g courgettes
- 1 pinch of salt
- 1 small piece of leek (finely chopped)
- 4 eggs
- 250 ml fresh cream
- 200 g mountain cheese
- 3 tbsp flour
- Salt
- Pepper
- Wash the zucchini and use the food processor* to grate the zucchini with the coarse cone.
- Sprinkle the grated zucchini in a bowl with a good pinch of salt and leave to rest for about 10 minutes.
- Then drain the zucchini in a sieve and squeeze well.
- Add the eggs, cream, leeks and flour to the grated zucchini in the bowl and beat with a fork.
- Use the cone to finely grate the mountain cheese in the food processor and stir into the zucchini egg mixture.
- Finally, season with a pinch of salt and some freshly ground pepper and bake at 180 °C (top/bottom heat) for about 40-45 minutes until golden.
- Leave to rest for about 5 minutes before cutting.
