New| Zucchini and Snail Tart | |||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||
Slice the zucchini into thin rounds and fry in olive oil for two minutes. Simmer unpeeled garlic in cream until soft. Press the cooked garlic to remove skin. Combine garlic puree with softened butter, chopped parsley and breadcrumbs. Cover the bottom of the puff pastry shells with layer of zucchini, a few snails and the seasoned breadcrubs. Repeat, finishing with breadcrumbs. Drizzle with melted butter and bake until the breadcrumbs are slightly brown. |
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