Super easy to make – summer vegetables and goats cheese encased in puff pastry. A tasty and filling lunch dish, that is good hot or cold and served with lots of salad.
1 red pepper, cut into large chunks
1 yellow pepper, cut into large chunks
2 small courgettes/zucchini, halved lengthways and cut into chunks
2 red onions, cut into wedges
1tbs dried oregano
1 pack of chestnut/cremini mushrooms, chopped
½ clove garlic microplaned (optional)
Small bag of baby spinach, washed and spun dry
1 tbs Thyme leaves, chopped
Goat cheese, such as chevre, roughly broken up into crumbles
Puff pastry – either home made or shop bought and rolled into a rectangle
1 tbs butter
1tbs olive oil
Freshly ground black pepper
1 Egg and a little milk for brushing
Pre-heat the oven to 200°C
Toss the peppers, courgettes and onions in half the olive oil, oregano, salt and pepper and roast until tender and the edges starting to brown. This will take around 30 minutes. Leave to cool
In the meantime, sauté the mushrooms on a medium heat in the butter and olive oil with the garlic until golden. Remove and using the same pan, add the spinach and sauté for another minute or two until wilted and leave to cool.
Place the puff pastry onto a lined baking sheet and cut thick strips around the edge, leaving the centre intact.
Mix together all the vegetables and thyme and place onto the pastry, topping with the goats cheese.
Brush the strips with a little of the egg wash and fold over the ends first and then alternate side strips until the filling is encased. Cover with cling film and chill for an hour or overnight if you are making ahead.
When you are ready to bake, brush the egg wash all over the pastry and bake for around 45 minutes until the pastry is golden brown and cooked through.