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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a great way to use up any vegetables you might have laying around. Cut them up and lay them on a cookie sheet with olive oil, and seasonings of your choice, I used a dried herb mix I have, plus salt and pepper. Read more . Roast them till al dente in a 400 degree oven, you do not want to overcook them! Ingredients:
any vegetables that you have hanging around or fresh ones |
olive oil |
puff pastry 1 sheet |
seasonings of choice |
salt and pepper |
1 cup romano cheese |
1 cup provolone cheese cut into chunks |
2eggs |
1/4 c. milk |
1/4 cup fontina cheese |
10 springform pan |
Directions:
1. For mine I used, eggplant, zuccini, red pepper, onion, and a little fennel I had. Next, roll out one piece of puff pastry so its big enough to line the bottom of a 10 springform pan, just push down the sides and make a little crust. Place your veggies on top, sprinkle with a generous amount of Romano cheese, about a cup of Provolone cut in chunks,( the real stuff). Beat 2 eggs with a little milk, pour all over, and finally, grated Fontina sprinkled all over the top. Bake at 375 degrees for about 35 mins, or until everything is golden and crisp.
2. Don't remove the sides of the pan while its hot, let it cool down to room temp, that's the best way to eat this! If you wait, it won't fall apart when you cut into it either. Besides the flavors come out even more at room temp. This is great with a salad for dinner, or fancy enough to serve at a party! Only you will know, you were just using up your leftover veggie's!!!
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