Puff Pastry topped with veggies

August 30th 2010

Puff pastry topped with veggies

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.

After everything has cooled slightly it’s time to put everything on the puff pastry. I started with the courgette, then the mushrooms, the onion and then a light sprinkling of parmesan. The parmesan is used more like a seasoning than an ingredient. Use as much as you like. Then into the center of the oven at 190C/374F for 25 to 30 minutes.

Puff pastry topped with veggies

Best served straight out of the oven while the pastry is still nice and crunchy. Cold it’s still fine, although the pastry might get a bit soft.

Puff pastry topped with veggies

Above is an aubergine variation which has nicely browned aubergine slices and feta instead of parmesan. I’ve also tried this with caramelised onions which is also very good.

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