beaten egg for brushing, sweet paprika and sesame seeds to taste
extra virgin olive oil
salt
1 clove of garlic optional
PROCEDURE
Grate the courgettes with a grater with large holes. Sauté them with extra virgin olive oil and the garlic clove for a few minutes and season with salt.
Let it cool and then in a large bowl mix it with the grated parmesan, the well-drained ricotta, the eggs, the salt (don't overdo it if you add the anchovies). Add the anchovy fillets in oil cut into small pieces.
Roll out the puff pastry into a mould and prick the bottom with the prongs of a fork.
Spread the mixture and level it. Fold the edges and brush them with the beaten egg.
Place the open courgette flowers on the surface after having washed them, patted them dry and removed the central part.
Optionally, you can place sesame seeds and sweet paprika in the center.
Bake at 170° for about 30 minutes (until the edges are golden brown; to prevent the central part from getting too dark, if necessary, you can cover only that with tin foil).
