martedì 6 maggio 2014

Courgette savory cheesecake

  • 250 gr. crackers
  • 100 gr. butter
  • 250 gr. cream cheese
  • 250 gr. feta cheese
  • 50 gr. dried tomatoes in olive oil
  • 6/7 courgettes
  • 1 onion
  • 200 gr. grated parmesan cheese
  • 4 eggs
  • 2 egg white
  • extra-virgin olive oil
  • salt and pepper

Wash the courgettes and cut them in very thin slices. In a big pan, heat the olive oil with the onion, and let it fry for a few minutes - until the onion becomes transparent - then add the courgettes, salt and pepper and cook until done. In another pan, melt the butter and let it cool down. 
Blend the crackers in a food processor, place them into a bowl, add the melted butter, the grated parmesan cheese and the egg whites and mix by hand until well blended. Transfer the dough into a 26cm baking tray, which has been covered with wet baking paper, level and press it a bit. Let it rest for approx. 1hr in the fridge. In a bowl, mix thoroughly the dried tomatoes (cut in small pieces), the cream cheese, the feta, the remaining grated parmesan and the 4 eggs. Add the courgettes previously cooked and stir well. Pour the mixture over the base prepared before. Bake in pre-heated oven at 180°C for approx 30/40 minutes. Serve lukewarm.

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