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!
2 comments
dearest is just beautiful, all those vegetables make you want de take a bite at that crispy puff…No puff pastry bought it but yes to a home made or broken by Martha Stewart for example, Thanks for the idea
I had no doubt you could do it at home! I always keep a little in the freezer, also because in this heat the dough can't work. Great though the idea of short crust, my absolute favorite dough. I embrace you Tamara, Thank you for stopping by.