Another great way to make use of puff pastry is this twist on the great Provençal Ratatouille. You can make it with pretty much any Mediterranean veggies. I’ve used capsicum, eggplant and tomatoes, but by all means feel free to throw on some zucchini or yellow squash.
Prep Time 10 mins | Cooking Time 25 mins | Serves 2
- 1 sheet puff pastry
- ½ cup tomato chutney
- ½ cup tasty cheese
- 100g (long eggplants), thinly sliced
- 100g green capsicum, sliced into rings
- 100g cherry tomatoes, halved
- ¼ cup flat-leaf parsley, chopped
Top the pizza. Line a square baking tray with baking paper. Place the sheet of pastry on top. Spread the tomato chutney over the surface of the pastry, then top with the cheese, eggplants, capsicum, tomatoes and parsley Bake in a 180ºC oven for 25 minutes, or until pastry is golden brown and vegetables are tender. Serve.
Happy Cooking and Keep Smiling,