Vegetarian puff pastry, with grilled vegetables, parsley pesto and mozzarella. Given the heat today I propose a light main dish, vegetarian, fresh yet Gourmand. I'm used’ 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 with a salad and I'm sure you'll be fine. Of course you can customize it by changing the 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 pastry cooked in white, also ahead, as well as vegetables and, before serving, you only need to arrange the dish: I'm ashamed, but we ate the whole pastry in two. However, as a main dish!
Ingredients for 6 people:
- 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 (If you want to make it at home found here the recipe)
- 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 season with salt and add a little’ lemon juice.
Have inside the shell of puff pastry for two-thirds of Buffalo mozzarella cut into 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!