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Courgette, fromage frais and black olive parcels Recipe

Courgette, fromage frais and black olive parcels Recipe

Crisp and light puff pastry parcels filled with courgette, fromage frais and olives.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(17 votes) 3.8/5
Pour people
  • Puff pastry square(s) : 4 whole
  • Courgette(s) : 4 whole
  • Fromage frais : 100 g
  • Black olive(s) : 30 g
  • Garlic clove(s) : 2 bulb
  • Olive oil : 30 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Whole egg(s) : 1 whole
  • ETAPE 1

    Preheat the oven to 200'C.

  • ETAPE 2

    Wash the courgettes and cut into thick slices. Pit and roughly chop the olives. Peel and finely dice the garlic. Break the egg into a bold and beat with a fork.

  • ETAPE 3

    Heat a frying pan and add the olive oil. Add the courgette to the pan and sauté with the garlic for 3 to 5 minutes. Once the courgettes have started to take on a little colour, seasaon with salt and pepper. Remove from the heat and crush the courgettes with a fork. Add the fromage frais and the olive and combine well.

  • ETAPE 4

    Spoon the mixture into the centre of each sheet of puff pastry. Lift the corners of the pastry and folder towards the centre in the shape of a pyramid. Pinch the corners together and then brush the beaten egg on to the pastry. Place on a baking sheet, transfer to the oven and bake for 15 to 20 minutes. The pastry should be crisp and golden brown. Allow to cool slightly before serving with a crisp salad.

Chef's tip

«Try adding chopped basil or slices of ham to these parcels to vary the flavour.»

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