50 minutes preparation and cooking time
- 1 red onion
- 2 zucchinis
- 100 grams of mushrooms
- 1 garlic clove
- 75 grams of diced bacon
- 120 grams of mascarpone
- 180 grams of Lustenberger fruity-tangy
- 1 puff pastry
- 2 Tbsp. ground almonds
- 1 egg
- Finely chop the onion, cut the zucchini and mushrooms into slices and press the garlic. Fry the diced bacon, onion and garlic (without oil). Add the zucchini and mushrooms and fry for 5 minutes. Remove the mixture from the stove, pour off the liquid and allow to cool slightly. Mix in the mascarpone and 140 grams of grated Lustenberger 1862 fruity-tangy.
- Roll out the puff pastry, sprinkle with the ground almonds and spread the mixture onto one half of the pastry (longitudinally). Leave about 2 cm clear on the edge, coat with an egg, fold the dough and press well. Place the puff pastry turnover on a baking sheet with baking paper, pierce well with a fork, coat with the egg and sprinkle with the remaining cheese.
- Bake for about 25 minutes at 180 degrees Celsius (355 F).