top of page

Courgette flowers

Courgette flowers

- Number of pieces: 6

- Preparation time: 25 minutes

- Cooking time: 30 minutes

- Accessories needed: rosette, Augoust baking stone

- Muffin tin


- 1 roll of puff pastry

- 2 courgettes

- 100 g ricotta cheese

- 2 sprigs of basil

- 1 clove of garlic

- salt and pepper


Wash the courgettes, dry them and cut them into 1 mm thick slices.

Bring a large pan of salted water to the boil and blanch the courgette slices for 1 minute in the boiling water.

Immediately refresh them under cold water and dry them well.

Heat the Augoust outdoor oven to 180°C with the rosette and the stone.

Peel the garlic clove and purée it, chop the basil leaves. Mix with the ricotta. Season with salt and pepper. Mix well again.

Unroll the puff pastry and cut into 6 strips. Spread with the ricotta mixture.

Place courgette slices on the top half of a pastry strip. The courgette slices should overlap and protrude from the pastry. Fold the bottom half of the pastry over the courgettes.

Gently roll the strip over itself, pressing it tightly together. Immediately place in the muffin tin. Repeat 5 times.

Place the muffin tin with the courgette flowers in the Augoust grill oven and bake for 30 minutes.


bottom of page