Crispy Pita with Zucchini
You will be pleasantly surprised with this vegetable pita. Zucchinis make it fresh, tomatoes make it juicy, and pastry makes it soft and crispy.
Prepare shortcrust pastry, which should take the form of bread, divide into four parts, and put into fridge for half an hour.
Blanch two tomatoes in boiling water for 2 minutes, then remove from water and cool. Melt butter in a roasting pan with olive oil. Gently stir and fry chopped onion until transparent colour. Then add garlic, peeled and finely chopped two tomatoes. Season with salt and pepper and simmer on low heat until the sauce thickens slightly. The ready sauce should be set aside.
Rinse zucchinis, remove ends and cut into thin slices. Heat olive oil in a deep skillet, then add zucchinis and fry them for 5 minutes. At the end, salt a bit.
Whisk eggs, then add parmesan, sour cream, milk, salt, pepper and mix thoroughly.
Preheat oven to 200 °C. Roll out the shortcrust pastry until 0.5 cm and put it into a well-buttered and lightly dusted with flour dish for baking pitas. Press tightly pastry around the edge to cut off extra pieces and give pita a beautiful shape. Evenly pour pastry with the prepared sauce and cover it with zucchini slices. Pour the dish with egg mixture. Bake in a preheated oven for about 40 minutes until a golden-brown colour.
Cool slightly the baked pita, then get it out of the oven gently and serve. Serve pita warm or cooled.
The size of a dish for baking pita should be 22–25 cm.
You can also use puff pastry for pita.