How to cook
The pan in which I baked the pie is 4.5x14″ (11x35 cm). If you use a round one, it should be 8″ (20 cm) in size.
Spread the puff pastry according to the shape of the pan, by making sure that you form high borders with it.
Pierce the bottom of the baking pan with a fork. Beat the eggs into a bowl, add the cheese and season with a pinch of black pepper. Homogenize the products.
Pour the mixture into the baking pan and level it out. Cut the zucchini into thin strips, season them salt and leave them for 10 minutes, until the strips soften.
Then put a strip of thinly sliced bacon on top of each strip of zucchini. Roll them up and place them in the cheese mixture. It is liquid, but thickens during baking.
Bake the pie at 390°F (200°C) in a preheated oven for 5 minutes, then reduce the heat to 340°F (170°C) and finish off baking for another 20 minutes or so.
The savory pie must be completely cooled before you cut it.
Enjoy! Zucchini Puff Pastry Pie is very appetizing.