DESCRIPTION
Perfect for an apero with some friends or for a brunch buffet.
Ingredients
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
Balsamic cream
Salt/ pepper to taste
Preparation
Step 1
Preheat the oven at 180 degrees on fan mode.
Step 2
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.
Step 3
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.
Step 4
Place the baking tray in the oven for another 35-40 minutes until the puff pastry is crispy and golden.
Step 5
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.
Step 6
Add on top of the veggies the ricotta, the leaves of 2 sprigs of oregano and some balsamic cream.
Enjoy!
NOTES