Courgette, fromage frais and black olive parcels
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Courgette, fromage frais and black olive parcels
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INGREDIENTS
4 whole Puff pastry square(s)
4 whole Courgette(s)
100 g Fromage frais
30 g Black olive(s)
2 bulb Garlic clove(s)
30 ml olive oil
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
1 whole Whole egg(s)
 

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DIRECTIONS
01
Preheat the oven to 200'C

02
Wash the courgettes and cut into thick slices

03
Pit and roughly chop the olives

04
Peel and finely dice the garlic

05
Break the egg into a bold and beat with a fork

06
Heat a frying pan and add the olive oil

07
Add the courgette to the pan and sauté with the garlic for 3 to 5 minutes

08
Once the courgettes have started to take on a little colour, seasaon with salt and pepper

09
Remove from the heat and crush the courgettes with a fork

10
Add the fromage frais and the olive and combine well

11
Spoon the mixture into the centre of each sheet of puff pastry

12
Lift the corners of the pastry and folder towards the centre in the shape of a pyramid

13
Pinch the corners together and then brush the beaten egg on to the pastry

14
Place on a baking sheet, transfer to the oven and bake for 15 to 20 minutes

15
The pastry should be crisp and golden brown

16
Allow to cool slightly before serving with a crisp salad.

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