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Ingredients
Blätterteig
- 200 g Butter, gefroren, in Stücken (1-2 cm)
- 400 g Mehl und etwas mehr zum Bearbeiten
- 90 g Wasser, kalt
- ½ TL Salz
Topping und Fertigstellung
- 350 g Zucchini (siehe Tipp)
- 350 g Flaschentomaten
- 190 g getrocknete Tomaten, in Öl, abgetropft
- 30 g Wasser
- 10 g Schnittlauch, in feinen Röllchen
- ½ TL Salz und etwas mehr zum Bestreuen
- Pfeffer zum Bestreuen
- 60 g Parmesan, gerieben
- Milch zum Bestreichen
- Basilikumblätter, frisch, zum Garnieren
- Nutrition
- per 1 Portion
- Calories
- 3913 kJ / 935 kcal
- Protein
- 25 g
- Carbohydrates
- 110 g
- Fat
- 47 g
- Saturated fat
- 29 g
- Fiber
- 10.5 g
- Sodium
- 925 mg
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