Vegetarian puff pastry with vegetables, parsley pesto and buffalo mozzarella bell Dop. Given the summer heat I propose a light single dish, vegetarian, fresh yet Gourmand. Is’ a rustic pie pastry stuffed with grilled Eggplant and zucchini and completed with Buffalo mozzarella and a light pesto sauce made from parsley and pine nuts. Accompany it with a mixed salad and I'm sure everyone will like it, because it's a greedy but light dish together. If you prefer, you can replace buffalo mozzarella with the fresh burrata.
Of course you can customize and this puff pastry savory cake by changing vegetables and using, For example,, the peppers, or tomatoes. You can use the ready-made puff pastry, but I recommend using fresh vegetables and Grill at home rather than frozen ones, I'm a bit’ too thick. The shell of puff pastry is cooked in white, also ahead, as well as vegetables and, before serving, you only need to arrange the dish. Vegetarian puff with grilled vegetables is perfect for a summer lunch, even at the seaside, or for a delicious but light dinner.
Puff pastry is a great base for sweets and savoury cakes, as the NEAPOLITAN PUFF, with tomatoes and mozzarella, from the fresh taste typical of the goat. Or the original and very fast PUFFED WITH PUMPKIN, STRACCHINO AND HONEY, all raw. Or the PUFFED WITH CREAM AND FRUIT fresh in the season, you can customize as you like. Try them all! Have a good day, and if you want to follow me on my YouTube channel!
3 small eggplants
10 green Zucchini
300 grams of mozzarella di bufala Dop
extra virgin olive oil as required
salt and pepper
40 grams of toasted pine nuts
a bunch of parsley
a package of puff pastry ready
2 tablespoons lemon juice
Wash the eggplants and Zucchini, remove the ends and slice them very thinly, preferably with a mandolin. Lightly coat with extra virgin olive oil all slices and Grill. Once grills, season with a little oil and salt.
Preheat oven to 200 degrees. Cover with the pastry a rectangular or round cake Pan, Depending on the type you have purchased, prick the bottom with the prongs of a fork, cover with parchment paper and sprinkle dried leguminous vegetables to make a blind baking. Bake 15 minutes or until shell is golden to puff and crisp.
Prepare the pesto al mortaio (or with a blender if you prefer a more homogeneous cream) with parsley, pine nuts and uniting as much olive oil as necessary to obtain a correct density, then salt and add a little lemon juice.
Place inside the puff pastry shell two-thirds of the buffalo mozzarella cut into small pieces, then top the grilled vegetables (I alternated in neat rows) and garnish with rest of mozzarella. Complete with parsley pesto and pine nuts and serve immediately. Bon appétit!