Italian Flat Cake

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Delicious and easy recipe for vegetarian sheet cake of puff pastry with tomato, zucchini and pesto


1 roll of fresh puff pastry (or 6 individual slices from the freezer)
1 zucchini
3 tomatoes
2 tbsp crème frache
1 tbsp pesto
1 red onion
sprigs of thyme (dried thyme from a jar is also possible)
50 g grated parmesan cheese
Few leaves of fresh basil


Heat the oven to 200 degrees. Line a baking tray with baking paper. Roll out the puff pastry on the baking paper. If you are using loose sheets, press the seams together slightly to create a large piece. Fold the edges inwards 1 cm. Prick holes in the bottom with a fork.
italian plate cake 01
italian plate cake 01

italian plate cake 01

italian plate cake 01
Mix the crème frache with the pesto and spread it over the bottom of the pie. Cut the tomatoes and zucchini into slices of equal thickness and divide over the pesto mixture. Cut the onion into thin rings and place on the pie as well. Place the sprigs of thyme on top and sprinkle with the grated cheese. Place the tart in the oven for about 25 to 30 minutes. Let it cool slightly and divide the basil leaves over it. As a main course you can count on 2 people for lunch you can divide the plate cake into 4 pieces.

Source: Leukerecepten by leukerecepten-nl.
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