Puff Pastry topped with veggies
by peejeej on August 30th, 2010
- Ingredients:
- 4 squares of thawed puff pastry
- 1 courgette
- 1 small onion
- garlic powder
- couple of mushrooms
- grated parmesan
- For the aubergine version:
- 4 squares of puff pastry
- 1 aubergine
- 1 small onion
- some mushrooms
- feta cheese
- garlic powder
These puff pastry squares are a super easy and yummy. 1 piece (a quater) is perfect as a starter and 2 pieces are enough to fill you up.
I used my brownie tin for these, which is a perfect size. Line the tin with some baking paper and place the puff pastry squares inside. Overlap them slightly at the edges and press together, I kept a bit of an upstanding edge at the sides of the tin.
Cut the courgette in 3′s and cut these into long not too thin slices. Pan-fry the slices until slightly colored and still have a bit of a bite, season with salt and pepper. Leave to cool. Slice the mushrooms and pan-fry until they’re nicely brown, I hate chewy slippery mushrooms. Season with garlic powder, salt and pepper during pan frying. Leave to cool. Cut an onion so you have thin slices that stay together.
