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Cigares Croustillants aux Courgettes

Ces cigares croustillants aux courgettes sont une entrée facile et rapide, parfaite pour l'apéritif ou une entrée légère. Leur cœur moelleux au fromage et leur extérieur croustillant en font un succès auprès de tous, même des plus réticents aux légumes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Appetizer, Starter
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g fresh courgettes well-washed, cut into thin strips
  • 1 onion finely chopped
  • 2 cloves garlic finely minced
  • 1 tsp paprika mild or smoked, to taste
  • salt to taste
  • black pepper from the mill, to taste
  • 200 g grated cheese mozzarella or Emmental (or a mix)
  • olive oil for cooking and brushing
  • sheets brick pastry

Equipment

  • Large skillet
  • Parchment Paper
  • Baking sheet
  • Pastry brush
  • Oven

Method
 

  1. Step 1: Prepare the filling: In a large skillet, heat a drizzle of olive oil. Sauté the finely chopped onion and minced garlic until translucent and fragrant. Add the zucchini strips, paprika, a pinch of salt, and pepper. Cook over medium heat for about 5 minutes, until the zucchini is tender but still slightly crisp. Remove from heat and let the mixture cool completely. Once cold, gently fold in the grated cheese. (Cooling is crucial to prevent the cheese from melting prematurely and for the cigars to hold shape.)
  2. Step 2: Shape your treasures: Unroll your brick pastry sheets. Place a generous tablespoon of the zucchini and cheese mixture in the center of each sheet. Fold the sides of the sheet over the filling (like an envelope), then roll tightly to form a neat, compact cigar. (Rolling tightly is important to prevent the filling from escaping during cooking.) Lightly brush each cigar with olive oil using a pastry brush for a nice golden and crispy finish.
  3. Step 3: Prepare for baking: Preheat your oven to 180°C (350°F / Gas Mark 4). Line a baking sheet with parchment paper.
  4. Step 4: The crispy moment!: Arrange the cigars on the baking sheet, ensuring they are not overlapping, so they brown evenly. Bake for 15 to 20 minutes, or until beautifully golden and crispy. Monitor them closely as brick pastry browns quickly! Let them rest for 5 minutes after removing from the oven before serving. (Resting allows the filling to stabilize and the crispiness to fully develop.)

Notes

Variations: Add fresh herbs like mint, parsley, basil, or cilantro to the cooled filling. Vary cheeses with crumbled feta, fresh goat cheese, or ricotta. For a heartier dish, add diced ham, shredded chicken, or flaked tuna. Experiment with spices like ground cumin or curry powder. For a vegan option, use a plant-based grated cheese alternative. Add other finely grated vegetables like carrots, well-drained spinach, or peppers.
Tips for success: Always let the filling cool completely before rolling to prevent soggy pastry and premature cheese melting. Do not overfill; a tablespoon is enough. Roll firmly to prevent unwrapping. Do not overlap cigars on the baking sheet for even crisping. Serve immediately for maximum crispiness.
Storage: Best enjoyed warm. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven at 160°C (325°F / Gas Mark 3) for 5-10 minutes until golden and crispy (avoid microwave). The filling can be prepared and stored in the fridge for up to 24 hours. Cigars can be rolled in advance (without oiling) and kept covered in the fridge, then brushed and baked just before serving.