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Ingredients
- 1 sheet puff pastry, thawed
- ½ cup cottage cheese
- 3 eggs
- ¼ cup whole milk
- ½ cup shredded mozzarella or gruyère
- ¼ cup grated Parmesan
- ½ zucchini, shaved into ribbons
- 1/2 cup cherry tomatoes, halved
- ⅓ cup sweet corn (fresh or thawed frozen)
- 1 green onion, thinly sliced
- 1 Tbsp. chopped fresh basil (plus more for garnish)
- 1 Tbsp. olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375 degrees.
- Roll out thawed puff pastry on a parchment-lined baking sheet, then add it onto a greased round cake pan. Gently flatten the dough with your fingers.
- In a bowl, whisk together cottage cheese, 2 eggs, whole milk, mozzarella or gruyère, Parmesan, basil, salt and pepper.
- Spread the mixture evenly over the pastry.
- Arrange zucchini ribbons, cherry tomatoes, corn, green onion and some more shredded mozzarella or gruyère on top. Drizzle with olive oil.
- Fold over the puff pastry dough flaps. Make an egg wash with the remaining egg, and brush the puff pastry with the egg wash.
- Bake for 25-30 minutes, until golden and puffed.
- Garnish with extra basil, then slice and serve!
Notes/Additions
Recipe provided by Deimante Dabravolskis
NUTRITION FACTS
PER SERVING
Calories: 484
Protein: 19g
Carbohydrate: 28g
Fiber: 1.4g
Total Fat: 33g
Saturated Fat: 8.8g
Cholesterol: 168mg
Calcium: 27.9%
Sodium: 501mg
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