A brlliantly simple way of using up vegetables you have in the fridge or leftover roasted vegetables from another meal. So quick, so easy and wonderfully light and delicious. I used lower fat puff pastry for this version to make it a bit healthier but regular puff pastry works just as well. You could add whatever you fancy to this dish (meats, herbs & spices, sauces etc) but this vegetarian version is lovely on its own.
Cooking Time: 2 hours (1 hour if using pre roasted vegetables)
Serves: 4
Ingredients
50 g mushrooms, sliced
2 bell peppers, cut into chunks
200 g asparagus, trimmed
150 g tenderstem broccoli
150 g cherry tomatoes
1 courgette, cut into 1 cm slices
1 onion, sliced
2 cloves of garlic, bashed
2 tbsps olive oil
2 tbsps red/green pesto
1 sheet, ready rolled puff pastry
1 tbsp milk
handful of fresh basil and parsley, chopped
80 g feta, crumbled
20 g toasted pine nuts, to serve
Method
1. Preheat the oven to 230⁰C. Place the vegetables (mushrooms, peppers, asparagus, brocolli, tomatoes, courgette, onion and garlic) in a roasting tray in a single layer (if you need to, use two roasting trays). Drizzle over the olive oil, the pesto and a good grating of salt and pepper. Shake the vegetables around to coat them in the oil and pesto. Place in the oven for 40-50 minutes or until golden and crispy.
2. When the vegetables are cooked, remove them from the oven and leave to cool slightly. Remove the whole garlic cloves (you can squeeze out the carmealised garlic and add it back to the mix) and then give everthing a good stir.
3. Roll out the pastry onto a large baking tray. Prick the pastry with a fork, leaving a 1cm border around the outside untouched. Brush all the pastry with the milk and place in the oven for 15 minutes, rotating the tray half way through to ensure an even colour.
4. Remove the pastry from the oven. Turn down the oven to 160⁰C. Press down the pastry in the middle (where you pricked it earlier), leaving the crust untouched.
5. Spoon the cooled roasted vegetable mixture into the middle of the puff pastry. Scatter over the crumbled feta cheese (and add any additional ingredients you fancy).
6. Return to the oven for a further 25 minutes until everything is caramelised and golden brown. Remove from the oven and leave to cool slightly before scattering over the chopped herbs and pinenuts, before serving.
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