Ingredients for one pie:
one package puff pastry
about 40 g Parmesan cheese (grated)
1 onion
1 zucchini
some mushrooms
herb salt
freshly ground black pepper
Herbes de Provence
Piment d’espelette
1 tablespoon oil
100 g dried tomatoes (in oil)
herb salt
freshly ground black pepper
Herbes de Provence
some grated cheese
Furthermore:
baking paper
some milk for brushing the pie
Preparation:
1. For the puff pastry pie, allow the package of puff pastry to come to room temperature.
2. In the meantime, peel the onion, halve it and slice it.
3. Wash and trim the courgette, halve it and slice it.
4. Clean the mushrooms with a damp cloth and cut in half or quarters.
5. Place the prepared vegetables in a bowl and mix with the herb salt, freshly ground black pepper, Herbes de Provence, Piment d’espelette and olive oil.
6. Cover a baking tray with baking paper and place the puff pastry on it. Sprinkle with grated Parmesan cheese.
7. Spread the seasoned vegetable mixture with the dried tomatoes on top.
8. Pull up the puff pastry around the vegetables and press down a little.
9. Sprinkle the grated cheese over the top and brush with the milk.
10. Bake the puff pastry pie in the middle of the oven at 180 degrees C for about 20 minutes until light brown, and serve immediately.
My picks:
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- The puff pastry is perfect for filling with leftover vegetables. I got the idea when I had some vegetables left over from our cooking classes. Accompanied by a green salad, you can enjoy a quick and tasty main course.
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- Cut the puff pastry into small rectangles and top with very finely chopped vegetables. This makes a delicious starter or you can serve the pockets as finger food.
- If you like, you can replace the grated cheese with blue cheese.
Product description:
Puff pastry is easy to work with and can be used in a wide variety of ways. Since no sugar is used in puff pastry, it can be prepared to be both sweet and savoury. Many ingredients are suitable for this, for example, fruit or vegetables, nuts and dried fruit.
