Ingredients:
- 2 ready-made puff pastries
- 4 zucchinis
- 2 onions or 2 shallots
- 1 large spoonful of mustard
- 2 handfuls of grated Gruyere
- pepper
- salt
- 100g of smoked bacon bits (or diced bacon)
- 350g of ground beef
- 3 teaspoons of pure tomato sauce
- Parmesan cheese (to taste)
- 1 egg yolk (for pastry browning)
Preparation:
- Preheat the oven to 200°C/392°F, thermostat 6-7.
- In a frying pan, brown the bacon bits without any fat.
- Peel and cut the zucchinis into large dice.
- Brown them with the bacon bits.
- Add the ground beef, chopped onions (or diced onions… it depends on your preference).
- Brown everything.
- Add Parmesan cheese and tomato sauce.
- Salt (but beware, the bacon bits are already salty), pepper to taste.
- Spread one of the puff pastries onto a baking sheet, keeping the baking paper underneath it.
- Spread a layer of mustard over the pastry, leaving a few centimeters of pastry around the edges.
- Sprinkle grated Gruyere cheese over the mustard.
- Spread the zucchini-bacon-beef mixture on top, leaving about 2-3cm around the edges.
- Cover with the second puff pastry.
- Flatten the edges of both pastries together using a fork.
- Using a brush or simply the palm of your hand, brush the top pastry with egg yolk.
- Bake at 200°C/392°F, thermostat 6-7, for between 20 and 30 minutes, checking the cooking from time to time (slide a spatula under the pastry, if it’s firm, it’s okay).
- Enjoy your meal!
Utensils:
- 1 oven
- 1 frying pan
- 1 knife
- 1 brush
- 1 baking paper
- 1 grater
- 1 salad bowl
- 1 lid
- 1 fork
- 1 spatula