Nutrition Facts
2 servings
2
Recipe for Puff Pastry Baskets with Summer Vegetables
If you dream of a generous and colorful dish that evokes the South, these flaky vegetable baskets are perfect for a light summer meal or an appetizer with friends. Small summer vegetables in little flaky baskets, a pure delight. The recipe combines fresh vegetables – tomatoes, zucchinis, eggplants, bell peppers – simmered into a ratatouille and then wrapped in a crispy pastry. Garlic, onion, and herbs bring Mediterranean flavors while olives add a touch of character.
My garden vegetables for a small ratatouille.
1 Tomato
1 Zucchini
1 Eggplant (small garden variety for me)
½ Red bell pepper
1 clove Garlic
½ Onion
6 Small black olive
1 dash Olive oil
Thyme
Salt
Freshly ground pepper
Directions
1
Wash the vegetables, drain them, and dry them. Peel the onion and garlic cloves and chop them. Cut the vegetables into small cubes and set them aside. Pour a drizzle of oil into the bottom of a pan and place it over high heat. Sauté the onion and garlic until golden, then add the bell pepper cubes. Stir to well coat the bell pepper and let cook for a few minutes. Set aside. Do the same with the eggplants, then with the zucchini. Combine all the vegetables, season with salt and pepper, and continue cooking the vegetables, being careful that they remain tender. Preheat the oven to 200°C (thermostat 7). Cut squares from the pastry if you have rolled pastry; pre-cut squares are available and are very convenient.
2
To finish, place 1 large spoonful of ratatouille in the center of each rectangle along with 3 olives and fold the 4 corners towards the center. Place on a baking sheet lined with parchment paper or on a silicone baking mat. Bake for 15 to 20 minutes and enjoy hot or cold.
Ingredients
My garden vegetables for a small ratatouille.
1 Tomato
1 Zucchini
1 Eggplant (small garden variety for me)
½ Red bell pepper
1 clove Garlic
½ Onion
6 Small black olive
1 dash Olive oil
Thyme
Salt
Freshly ground pepper
Directions
Directions
1
Wash the vegetables, drain them, and dry them. Peel the onion and garlic cloves and chop them. Cut the vegetables into small cubes and set them aside. Pour a drizzle of oil into the bottom of a pan and place it over high heat. Sauté the onion and garlic until golden, then add the bell pepper cubes. Stir to well coat the bell pepper and let cook for a few minutes. Set aside. Do the same with the eggplants, then with the zucchini. Combine all the vegetables, season with salt and pepper, and continue cooking the vegetables, being careful that they remain tender. Preheat the oven to 200°C (thermostat 7). Cut squares from the pastry if you have rolled pastry; pre-cut squares are available and are very convenient.
2
To finish, place 1 large spoonful of ratatouille in the center of each rectangle along with 3 olives and fold the 4 corners towards the center. Place on a baking sheet lined with parchment paper or on a silicone baking mat. Bake for 15 to 20 minutes and enjoy hot or cold.
Notes
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