10
Jun
Traditional Oven: Puff Pastry with Vegetables
Ingredients
- 1 Ready-to-use round puff pastry
- 7 oz Brea Cheese
- 3,5 oz Tomatoes
- ½ Eggplant
- ½ Pepper
- 1 courgette
- 1 shallot
- Extra virgin olive oil
- Parsley
- Salt
- Pepper
Directions
Pour a drizzle of oil and the shallot into a large pan. Add the aubergine, pepper and courgette and cook for about 10 minutes over low heat. Add the tomatoes and season with salt and pepper. After 5 minutes turn off the flame.
Meanwhile, place the puff pastry in our aluminium cake pan and pierce it lightly with a fork. Add the brie cheese to the base of the tray and pour in all the vegetables. Bake at 356° F for about 20/30 minutes and turn off as soon as the pastry is golden. Add a few parsley leaves and serve the puff pastry with vegetables while still hot.
