Last night I had my friend Catherine over for dinner and it gave me the opportunity to try out a variation of a recipe I’d read online a while ago.
I hadn’t got all the veg in the house that I remember was in the original but I had enough that I thought it would work.
Here’s what I made
Vegetable Pastry Slice
(Makes 4 slices)
One pack of pre rolled puff pastry
2 red onions
1 red peppers
8-12 Cherry tomatoes
Roasted red pepper pesto
Take the pastry out of the fridge before you start, that way it will have
warmed slightly be less cold before you’re ready for it and is less likely to crack when you unroll from the pack.
Pre heat oven to Gas mark 6 (or whatever that equates to in °c/°f)
Peel and quarter the onions and separate the layers and slice the peppers.
Chop mushrooms into quarters.
Heat some olive oil in a heavy bottomed pan and throw in the veg, after a couple of minutes throw in the mushrooms and either 2 or 3 cherry tomatoes per slice (dependant on taste). Remove pan from the heat when the veg is starting to look charred and the tomatoes soft.
Unroll the pastry, lie flat and cut into quarters.
Now take a sharp knife and score a line all the way around the rectangle about 1cm in from the edge being sure not to cut all the way through. (Don’t worry if you do a little in parts turn the pastry and smooth with your finger to rejoin the edges), and place on a baking tray.
Using the score lines as a guide spread the pesto over the inside of the slice.
Now spoon the vegetable mix equally on top of the pesto.
Milk or egg wash the visible pastry and put on the top shelf of the oven.
Cook for approx 10 mins or until the pastry is starting to puff.
Remove from the oven and crumble the mozzarella and as much grated cheddar as you like over the veg.
Season with black pepper and return to the oven for 5 minutes, or until the pastry has browned and the cheese melted.
Finish with a couple of leaves of fresh basil.
I served these with rocket, cherry tomatoes and olives with a balsamic dressing.
Variations, I think this would work with roast vegetables too and I’m planning on trying a similar method with ham, asparagus and cheese. In fact I think you could use this method to top the pastry with just about anything!
With thanks to our friend Jez Turner for the mozzarella, made with his fair hand.