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Zucchini-Tarte ohne Boden

Zucchini-Tarte ohne Boden

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Ingredients
  

  • 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

Instructions
 

  • 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.

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