- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Puff pastry is the crunchy substitute for pasta in this quick and colourful vegetarian lunch.
Ingredients
- 2 sheets puff pastry
- 1 egg, beaten
- 2 tablespoons grated parmesan
- 2 tablespoons bought pesto
- 150g roasted eggplant
- 150g roasted capsicum
- 150g roasted sweet potato
- 4 bocconcini, sliced
- 2 vine-ripened tomatoes, sliced
- 170g jar of marinated artichokes, drained
- Basil leaves, to serve
- Salad leaves, to serve
Method
- Step 1Preheat oven to 180°C.
- Step 2Cut each pastry sheet into four 5 x 3.5cm pieces. Place on a lightly greased baking tray, brush with egg and sprinkle with parmesan. Prick four of the pastry pieces with a fork.
- Step 3Bake all pastry for 10 minutes until light golden, then set aside to cool.
- Step 4Spread pricked pastry sheets with pesto, then layer each with roasted vegetables, bocconcini, tomato, artichoke. Season.
- Step 5Place the other piece of pastry, cheese-side up, on top and return to oven for 5 minutes to heat through.
- Step 6Add basil and serve with salad leaves.
- Vegetarian
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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