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Mediterranean Veggie Puff Pastry
Indulge in the flavors of the Mediterranean with this delicious puff pastry, filled with a vibrant mix of roasted vegetables, gooey feta cheese, and a hint of fresh herbs. Perfect for a light lunch or dinner, this pastry combines the sweetness of caramelized onions, the earthiness of eggplant, and the tanginess of feta, all wrapped up in a flaky and buttery puff pastry crust. This recipe is perfect for vegetarians and anyone looking for a flavorful and satisfying meal.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Eggs, Dairy, Gluten
Ingredients
1 Sheet
Puff Pastry
200 Calories
1 Medium
Eggplant
25 Calories
1 Medium
Zucchini
25 Calories
1 Medium
Bell Peppers
45 Calories
1 Medium
Onions
45 Calories
1/2 Cup
Feta Cheese
100 Calories
1 Sprig
Fresh Thyme
0 Calories
1 Sprig
Fresh Rosemary
0 Calories
1/4 Cup
Olive Oil
100 Calories
To taste
Salt and Pepper
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer the pastry to the prepared baking sheet.
3
In a large bowl, toss together the eggplant, zucchini, bell peppers, and onions with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables out in a single layer on a baking sheet and roast in the oven for 20-25 minutes, or until tender and lightly caramelized.
4
In a small bowl, crumble the feta cheese. Add the chopped fresh thyme and rosemary to the bowl and mix well.
5
Arrange the roasted vegetables on one half of the puff pastry, leaving a 1/2 inch border around the edges. Top the vegetables with the feta cheese mixture and fold the other half of the pastry over the filling. Press the edges to seal and use a knife to cut a few slits in the top of the pastry to allow steam to escape.
6
Brush the top of the pastry with the remaining 2 tablespoons of olive oil and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
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