Steps

• Let’s prepare the ingredients. First of all, take the round roll of puff pastry out of the fridge and open it, leaving it on the parchment paper.

  

• Then, once you’ve rinsed the zucchini under running water, remove the ends and slice them using a grater. Put them in a small bowl and set aside.

  

• Place a small bowl in the center of the puff pastry and with a knife, draw (without pressing too hard to cut the pastry) the circumference of the bowl.

  

• Divide the inner surface into 8 wedges.

  

• Spread the zucchini evenly over the entire outer part.

  

• Then, do the same with the smoked pancetta.

  

• Finally, proceed in the same way with the pizza mozzarella. For convenience, you can use the pre-cut julienne one, or cut it into sticks or cubes yourself. The important thing is to distribute it evenly over the entire crown.

  

• Season with pepper (optional).
  Take all the inner wedges and bring them outward, covering part of the filled surface.

  

• Secure the tip of each wedge by pressing lightly on the pastry, then turn it inward resting it on the wedge.

  

• Join all the wedges to contain the filling.

  

• Beat 2 egg yolks with a pinch of salt and with a brush, color the entire surface of the savory zucchini crown in puff pastry.

  

• Preheat the oven and when it reaches 356°F, bake for 30 minutes or as indicated on the pastry package, on the central rack.

  

• With the leftover egg whites, you can make small omelettes. Just beat the egg whites with a pinch of salt, add the yolk (if left over), a couple of tablespoons of Parmesan, a couple of breadcrumbs, a handful of julienne cut zucchini, and a few cubes of pancetta. In a small pan, heat plenty of olive oil and pour the obtained mixture with a spoon. Moisten the surface with the oil and turn it over.

  Simple and tasty to accompany the savory zucchini crown in puff pastry!

  

• You might be interested in:

  Fried Eggplants Stuffed with Ham and Cheese.

  Béchamel.

  Individual Tarte Tatin.

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