Perfect for an apero with some friends or for a brunch buffet.
500 gr zucchini (2)
250 gr eggplant (1)
200 gr yellow pepper (1)
250 gr cherry tomato
150 gr mini onion
4-5 oregano sprigs
2-3 tbsp olive oil
100 gr ricotta
1 puff pastry
Salt/ pepper to taste
Preheat the oven at 180 degrees on fan mode.
Cut all your veggies.
Place the veggies on a baking tray, add the leaves of 2-3 oregano sprigs, drizzle some olive oil and sprinkle some salt and pepper and mix everything.
Roast the veggies for 50 minutes.
Once roasted, remove the veggies from the oven, push the veggies in the middle of the tray, drop the puff pastry on top and tuck it into bed.
Place the baking tray in the oven for another 35-40 minutes until the puff pastry is crispy and golden.
Remove from oven and with a spatula go around the edges of the puff pastry. Then put on top of the tray a plate or a board and flip.
Add on top of the veggies the ricotta, the leaves of 2 sprigs of oregano and some balsamic cream.