Vegetables in crust

Vegetables in crust is a delicious and colorful dish that is perfect as an appetizer or a side dish. Here is the recipe:

Ingredients

• 1 roll of puff pastry
• 200 g of zucchini
• 200 g of peppers
• 200 g of eggplants
• 1 carrot
• 100 g of green beans
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• 1 egg (for brushing)
• Sesame or poppy seeds (optional)

Preparation

1. Preheat the oven to 200 °C.
2. Wash all the vegetables thoroughly. Cut the zucchini, peppers, eggplants, and carrot into thin sticks. Trim the green beans.
3. In a non-stick pan, heat the olive oil and sauté the vegetables for a few minutes, until they are tender but still crisp. Season with salt and pepper to taste.
4. Roll out the puff pastry on a baking tray lined with parchment paper.
5. Spread the vegetables in the center of the puff pastry, leaving a border of about 2 cm free from the filling.
6. Close the pastry by folding the edges towards the center, sealing the ends to prevent the filling from leaking out during baking.
7. Beat the egg in a bowl and brush the surface of the pastry. This will give a nice golden color to the crust.
8. Sprinkle the surface of the puff pastry with sesame or poppy seeds, if desired.
9. Bake for about 20-25 minutes or until the crust is golden and crispy.
10. Remove from the oven and let cool for a few minutes before serving.

Curiosity

This recipe is very versatile and can be adapted based on what you have available or your personal preferences. For example, you might add spices such as rosemary or thyme to further flavor the vegetables, or serve the dish with a yogurt or tahini sauce to add a touch of freshness.