Puff pastry cake with zucchini and sweet pea, vegan

Ingredients

• 370 g Puff-pastry, frozen, vegan, rolled
• 200 g Baby zucchinis, washed, skin on
• 100 g Peas, edible-podded, fresh
• 1 tbsp Coconut oil, melted
• 1 tsp Olive oil
• 100 g Broccoli, cut into smaller pieces
• 1 pinch Sea salt flakes

Method

1. Preheat the oven to 200°C.
2. Place a piece of parchment paper on a baking sheet.
3. Lay the puff pastry on a floured or silicone board and carefully roll it out to any form you wish, to 1cm thick.
4. Slice the baby zucchinis into very thin slices.
5. Heat the olive oil in a non-stick frying pan and add peas and broccoli pieces to cook for 3 minutes, stirring constantly.
6. Place the puff pastry on the baking sheet and wash it lightly with the coconut oil.
7. Arrange the zucchini slices on the pastry.
8. Add broccoli mixture
9. Finaly sprinkel with salt.
10. Place the sheet into the oven then bake the cake gets higher; this needs approximately 15 minutes, depending on your oven.