Mediterranean Style Vegetable Pie
Ingredients
- Ingredients
- 2 Red Bell pepper
- 1 Eggplant
- 1 Zucchini
- salt
- 6 Tbsps olive oil
- freshly ground peppers
- 200 grams Mozzarella
- 400 grams Puff pastry dough
- 2 bunches fresh Basil
- 1 garlic clove
- 1 egg (beaten)
- olive oil (for brushing)
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Rinse the bell peppers, remove the seeds, cut into quarters and brush with oil. Place skin side up on an oiled baking sheet and bake for about 15 minutes, until the skins start to blacken and blister. Remove from the oven and allow to cool slightly.
Reduce the oven heat to 180°C (approximately 350°F).
Rinse and dry the eggplant and zucchini. Cut into thin slices. Salt the eggplant and let stand for about 10 minutes. Rinse off the salt and sauté with the zucchini in about 2 tablespoons of oil for 2-3 minutes. Season with salt and pepper, remove from heat and let cool.
Cut the mozzarella into slices. Roll out the puff pastry and cut into four squares approximately 16 x 16 cm (approximately 6 x 6 inches). Place the vegetables and mozzarella slices into the center of the puff pastry squares.
Add the basil leaves to a blender or food processor (reserving a few for garnish) along with the garlic and remaining oil. Process until smooth. Drizzle the sauce over the vegetables and season with salt and pepper. Fold the puff pastry squares diagonally and press the edges together with a fork. Brush with the beaten egg and bake on a well-oiled baking sheet for 20 minutes, until golden brown. Serve garnished with fresh basil.
