serve: 6
Ingredients:
1 Ready roller puff pastry
1 egg yolk beaten
1 yellow pepper
1 red pepper
1 courgette
1 small aubergine peeled
1 red onion
handful of good quality olives
tablespoon of capers
1tin anchovies (optional)
Fresh basil
2 large garlic cloves
1 Bag Grated mozzarella/2 bags buffalo mozzarella
Olive oil
Salt
Black pepper
Cooking method:
2 hours ahead, cut aubergine and courgette in long slices.
Put them in a dish and sprinkle them with salt.
Let them sweat for 1 hour (You can peel aubergines if you do not like the skin).
In the meanwhile, cut ready rolled puff pastry in 6 rectangles.
Brush egg yolk on top. Put in a dish on greaseproof paper
and put in a medium heat oven until gold and risen.
When cooler, take a long sharp knife, remove the top carefully and pull it out.
Keep for later.
Discard inside pastry in order to make a little case.
Keep aside.
You can do that the day before.
Cut the onion and peppers in slices.
When courgette and aubergine ready, drain them well.
In a big pan or wok, heat olive oil.
Add crushed garlic and red onions.
When onions soft, add aubergine, courgette, and sliced peppers.
Season with salt.
Fry until soft and golden.
Put a spoon of vegetable mix in each case, add bits of olives,
capers, and anchovies (optional). Sprinkle mozzarella on top
and put in a hotter oven for about 10 minutes or when mozzarella melted
and slightly golden.
Put each case in a plate, sprinkle with freshly ground pepper,
and basil leaves.
Put the cover of the pastry case on top or aside.
Serve with a continental salad with olive oil and balsamic vinegar
(No sugar in salad dressing!)
or as part of a bigger meal with grilled meat or fish.
Very tasty and impressive for any lunch or dinner party!
Ingredients:
1 Ready roller puff pastry
1 egg yolk beaten
1 yellow pepper
1 red pepper
1 courgette
1 small aubergine peeled
1 red onion
handful of good quality olives
tablespoon of capers
1tin anchovies (optional)
Fresh basil
2 large garlic cloves
1 Bag Grated mozzarella/2 bags buffalo mozzarella
Olive oil
Salt
Black pepper
Cooking method:
2 hours ahead, cut aubergine and courgette in long slices.
Put them in a dish and sprinkle them with salt.
Let them sweat for 1 hour (You can peel aubergines if you do not like the skin).
In the meanwhile, cut ready rolled puff pastry in 6 rectangles.
Brush egg yolk on top. Put in a dish on greaseproof paper
and put in a medium heat oven until gold and risen.
When cooler, take a long sharp knife, remove the top carefully and pull it out.
Keep for later.
Discard inside pastry in order to make a little case.
Keep aside.
You can do that the day before.
Cut the onion and peppers in slices.
When courgette and aubergine ready, drain them well.
In a big pan or wok, heat olive oil.
Add crushed garlic and red onions.
When onions soft, add aubergine, courgette, and sliced peppers.
Season with salt.
Fry until soft and golden.
Put a spoon of vegetable mix in each case, add bits of olives,
capers, and anchovies (optional). Sprinkle mozzarella on top
and put in a hotter oven for about 10 minutes or when mozzarella melted
and slightly golden.
Put each case in a plate, sprinkle with freshly ground pepper,
and basil leaves.
Put the cover of the pastry case on top or aside.
Serve with a continental salad with olive oil and balsamic vinegar
(No sugar in salad dressing!)
or as part of a bigger meal with grilled meat or fish.
Very tasty and impressive for any lunch or dinner party!
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