Ingredients
Scale
- 1 sheet puff pastry, thawed but cold
- 2 Yukon Gold potatoes, partially steamed and thinly sliced
- 3 Tbsp olive oil
- 3 eggs
- 1 zucchini
- 1 onion
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup shredded Manchego
- ½ cup shredded Parmesan
- 3–4 Tbsp Boursin cheese
- beaten egg, for egg wash
- sesame seeds
Instructions
- Preheat the oven to 375°F. Sauté the onion and zucchini in 2 Tbsp olive oil until tender and slightly caramelized. Set aside in a bowl to cool slightly.
- Spray a 9- or 10-inch pie pan with nonstick cooking spray, then drizzle the remaining 1 Tbsp olive oil to coat the bottom of the pan. Spread the thinly sliced potatoes over the bottom of the pan in a circular pattern, each piece overlapping slightly. Set aside.
- In a medium size bowl, whisk the 3 eggs, cream, milk, Parmesan, Boursin and Manchego to combine. Season with 1/2 tsp salt and 1/2 tsp black pepper.
- Add the sautéed vegetables to the egg and milk mixture, stir to combine. Pour the mixture over the potatoes in the pan.
- Cut a large 11-inch circle out of the puff pastry. Place the pastry on top of the filling in the pan. Gently fold the edges under and crimp. Brush the beaten egg on top, and sprinkle generously with sesame seeds.
- Bake for 45-50 minutes, until the top is a deep golden brown color.
- Serve with a big leafy salad and fried eggplant.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Entree
- Method: Baking
- Cuisine: Israeli