Zucchini Pesto Burrata (Print Version)
# Ingredients:
→ Dough and toppings
01 -
1 sheet of puff pastry
02 -
A drizzle of olive oil
03 -
1 egg yolk
→ Vegetables and seasonings
04 -
500 grams of zucchini
05 -
1 small onion
06 -
1 large garlic clove
07 -
1 tablespoon of dried thyme
08 -
1 tablespoon of herbes de Provence
09 -
A pinch of Espelette pepper
→ Cheese and pesto
10 -
4 tablespoons of basil pesto
11 -
100 grams of shredded mozzarella
12 -
1 burrata (150 g)
→ Decoration
13 -
A handful of sesame seeds
# Instructions:
01 -
Chop the garlic, onion, and zucchini into small pieces. Toss them into a hot skillet with olive oil, thyme, herbes de Provence, and a pinch of Espelette pepper. Keep stirring while cooking on high heat. Let it cook for around 20 minutes.
02 -
Roll out the puff pastry and spread basil pesto down the middle of it. Layer the cooked veggies on top, sprinkle with shredded mozzarella, then tear apart the burrata and scatter it over the top. Heat your oven to 200°C (static mode).
03 -
Make small, even cuts along the edges of the pastry. One at a time, fold these over the filling, crisscrossing to create a braided effect.
04 -
Brush the pastry with the egg yolk and sprinkle sesame seeds all over. Pop it in the oven and bake for about 25 minutes until it turns golden brown. Serve it up while warm.