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Caskets of puff pastry, courgettes, ricotta and mint

Course Appetizer, Side Dish, Snack
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 portions
Author Giulia Mairo

Ingredients

250 gr of puff pastry

Stuffed:

  • 60 gr ricotta
  • 4 courgettes
  • 1 onion
  • mint leaves
  • basil leaves
  • 2 tablespoons of grated parmesan
  • 3 tablespoons of extra virgin olive oil
  • salt
  • pepper

For the gilding:

  • 1 yolk
  • 1 tablespoon of cream

Instructions

  • Wash and slice the onion and courgettes.
  • Brown for 10 minutes in hot oil, add salt and keep the heat low.
  • Add the chopped mint and basil leaves and pepper.
  • Roll out the puff pastry and make enough discs to completely cover the cup.
  • Line 4 molds with parchment paper and line them with the puff pastry discs.
  • Fill with ricotta, and level it.
  • Add the courgettes and sprinkle with the parmesan.
  • With the puff pastry in excess, create strips and arrange them on the cake forming a grate.
  • Brush with an emulsified egg yolk with a spoonful of cream.
  • Bake in the oven at 180 ° C for 20 minutes.