Vegetable Sauté Pie

by Editorial Staff

This unusual vegetable pie is made from puff pastry and vegetable sauté. Can be served hot or cold.

Cook: 1 h, 25 mins

Servings: 4

Ingredients

  • Eggplant – 400 g
  • Zucchini – 400 g
  • Red bell pepper (cut into strips) – 1 pc.
  • Yellow bell pepper (cut into strips) – 1 pc.
  • Red onion (thinly sliced) – 150 g
  • Garlic (minced) – 1 clove
  • Fresh rosemary or thyme (chopped) – 2 teaspoon
  • Olive oil – 3 tbsp
  • Salt and black pepper
  • Puff pastry – 4 sheets (125 g)
  • Mozzarella (chopped) – 75 g

Directions

  1. Preheat the oven to 200 degrees. Cut the eggplant and zucchini into 1 cm slices.
  2. Put all vegetables on a baking sheet in one layer, sprinkle with garlic on top and 1 teaspoon. rosemary, drizzle with oil. Add salt and pepper to taste. Bake vegetables for 40-60 minutes until tender.
  3. Meanwhile, in a heat-resistant, mold (23-20 cm) with high sides, put 4 layers of dough (forming the sides), greasing each with oil. Put the base in the oven for 5-8 minutes until golden brown.
  4. Reduce heat in the oven to 160 degrees. Pour the baked vegetables into a dish with a base, sprinkle with cheese and the remaining rosemary on top. Place the pie in the oven for 10 minutes to melt the cheese.

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