Light, fresh, and full of flavour – this vegetarian dish is great. It’s easy enough to add some meat too – simply brown some Meat off (say cubed Pork), then add it in before placing in the oven for twenty five minutes.
To Serve 8
700g Mixed Vegetables, like Carrots, Leeks, Courgettes, Red Peppers, Aubergines and Sweet Potatoes, cut into 2.5cm Chunks
2tbsp Olive Oil
Salt and Pepper
225g Onions, peeled and roughly chopped
2 Garlic Cloves, peeled and crushed
400g Can Chopped Tomatoes
1tbsp Tomato Paste
125g Gruyere Cheese, grated
200g Mascarpone Cheese
50ml Single Cream
2tbsp Finely Chopped Fresh Chives
50g Toasted Pine Nuts, toasted
450g Puff Pastry
1. Roast the Vegetables by placing them in a small Roasting Tin, then place a tablespoon of Olive Oil and Season well. Cook at 200C for forty or forty five minutes, or until tender, stirring occasionally, remove from the oven and leave to cool.
2. Heat the rest of the Olive Oil in a frying pan, add the Onions and Garlic, then fry for five minutes, or until lightly coloured. Add the Tomatoes and Tomato Paste, then simmer for around fifteen to twenty minutes uncovered, until thick and pulpy. Set aside.
3. Mix half of the Gruyere with the Mascarpone, single Cream and Chives. Mix the Vegetables with the Tomato Sauce, half the Pine Nuts and Season to taste.
4. Roll out the Pastry to a two thin rectangles, measuring about thirty centimetres by thirty five centimetres. Beat the Egg with a pinch of Salt. Place half of the Vegetables down the centre of each rectangle, covering an area about ten centimetres wide. Brush the sides with the Egg mixture.
5. Fold the Pastry in to make a seam, and seal well. Top with the remaining Egg glaze, and top with Salt, Pepper and the remaining Gruyere Cheese and Pine Nuts.
6. Place on a baking tray, cook at 220C for twenty five minutes until golden brown.
7. Remove from the pan, and serve in slices.
Photo Courtesy of: goyumcha