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Name: Roasted vegetables and puff pastry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 package puf pastry; 1/2 cup goat cheese; 2 medium Zucchini sliced lengthwise; 1 red pepper cut in half; 2 portebello mushroom caps; 1 onion; olive oil; kosher salt; pepper; a few tablespoons flour; 1/4 cup Parmesan grated; 1 egg beat with 1 teaspoon of water

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INGREDIENTS

1 package puf pastry
1/2 cup goat cheese
2 medium Zucchini ; sliced lengthwise
1 red pepper ; cut in half
2 portebello mushroom caps
1 onion
olive oil
kosher salt
pepper
a few tablespoons flour
1/4 cup Parmesan grated
1 egg ; beat with 1 teaspoon of water

INSTRUCTIONS

Preheat the grill to high. Preheat the oven to 450. Line a rimed baking sheet with parchment paper and set aside.

Place the vegetables on a platter, brush both sides with olive oil, and season with salt and pepper. When the grill is heated, cook the vegetables for 2-3 minutes on each side, until they are cooked through. Set aside to cool slightly.

Sprinkle a counter top with flour, and cool out one sheet of puff pastry. Place it on the prepared baking sheet.

Spread the goat cheese over the pastry, leaving a half inch margin all the way around. Slice the red pepper and mushrooms, and arrange all of the vegetables in layers on top of the goat cheese. Sprinkle the Parmesan. Paint the edge of the pastry with the beaten egg.

Roll out the second sheet of pastry, and fit it over the top of the vegetables. Make sure to press down all around the edge to form a tight seal. If needed, use a sharp

knife to trim the edge to make it even.

Brush the egg wash over the top f the pastry. Wait for one minute, then apply another coat. With a knife cut a few slits in the top.

Place in the oven for 20 minutes or until pastry is browned and puffed.

NOTES

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Roasted vegetables and puff pastry

1 package puf pastry
1/2 cup goat cheese
2 medium Zucchini sliced lengthwise
1 red pepper cut in half
2 portebello mushroom caps
1 onion
 olive oil
 kosher salt
 pepper
a few tablespoons flour
1/4 cup Parmesan grated
1 egg beat with 1 teaspoon of water

Preheat the grill to high. Preheat the oven to 450. Line a rimed baking sheet with parchment paper and set aside.

Sprinkle a counter top with flour, and cool out one sheet of puff pastry. Place it on the prepared baking sheet.

Spread the goat cheese over the pastry, leaving a half inch margin all the way around. Slice the red pepper and mushrooms, and arrange all of the vegetables in layers on top  of the goat cheese. Sprinkle the Parmesan. Paint the edge of the pastry with the beaten egg.

Roll out the second sheet of pastry, and fit it over the top of the vegetables. Make sure to press down all around the edge to form a tight seal. If needed, use a sharp 
knife to trim the edge to make it even.

Brush the egg wash over the top f the pastry. Wait for one minute, then apply another coat. With a knife cut a few slits in the top.
Place in the oven for 20 minutes or until pastry is browned and puffed.

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Nutrition

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Serving Size: 1 Serving (760g)
Recipe Makes: 1 Servings

Calories: 667
Calories from Fat: 382 (57%)

Amt Per Serving		% DV

	Total Fat 42.4g	57 %
	Saturated Fat 28g	140 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 1.5g
Cholesterol 111.6mg		34 %
Sodium 1165.8mg		40 %
Potassium 1650.8mg		43 %
Total Carbohydrate 34.6g		10 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 25.8g
Protein 41.2g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 667

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