Vegetable Puff Pastry: A Simple and Flavorful "Empty Fridge" Recipe
If you’re looking for an easy yet elegant dish, this Vegetable Puff Pastry is the perfect choice. Flaky golden layers of pastry surround a colorful medley of roasted vegetables like eggplant, zucchini, peppers, and tomatoes, all tied together with mozzarella and Parmesan cheese. I like to call this my “empty fridge” recipe because you can use whatever vegetables you have on hand. It’s a great way to turn odds and ends in your fridge into a delicious meal. It works just as well as an appetizer, lunch, or light dinner.
Why You’ll Love This Vegetable Puff Pastry
What makes this Vegetable Puff Pastry so delicious is the contrast of textures and flavors. The buttery puff pastry provides a crisp, flaky base while the roasted vegetables bring natural sweetness and richness. A touch of garlic paste elevates the filling, and the cheese adds creaminess and depth. This balance makes it a crowd-pleaser for both vegetarians and anyone who enjoys hearty, flavorful bites.
Puff Pastry with Vegetables
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
1 1 Sheet Puff Pastry
1 1 Medium Eggplant
1 1 Medium Zucchini
2 2 Medium Bell Pepper (any color)
6-8 6-8 Cherry Tomatoes
4-5 4-5 Shishito Peppers (optional, for a kick)
1 1 Clove of garlic
1/2 Cup 1/2 Shredded mozzarella
1/2 Cup 1/2 Grated Parmesan Cheese
3 tbsp 3 Extra Virgin Olive Oil
4 4 Leaves of Basil
1 tbsp 1 Kosher Salt
1/3 Cup 1/3 Bread Crumbs
1 tsp 1 Black Pepper
Equipment
- 8-inch Round Baking Pan
Directions
- Slice the eggplant, zucchini, and bell peppers into thin strips or small cubes. (1-2-3) Halve the cherry tomatoes.
Heat a pan with a drizzle of olive oil and sauté the garlic with its skin until fragrant. (4) Add the eggplant and cook for 5 minutes (5), stirring frequently. Add the bell Peppers (6), zucchini (7), and shishito peppers. (8) Season with salt and pepper.
- Remove the garlic clove from the pan. Peel off the skin, place it on a cutting board, and smash it with the flat side of a knife to form a paste. (9) Return the garlic paste to the pan, stir well, and let it blend with the vegetables.
- Cook for about 10–15 minutes, until softened but not mushy. When all the vegetables are soft, add the cherry tomatoes (10) and cook for a couple of minutes. Taste and adjust seasoning if needed. Once ready, remove from the heat and let it cool down.
- Coat the 8-inch baking pan with butter or oil. Roll out the puff pastry sheet onto the baking pan. (11) Make some holes in the bottom with a fork. (12)
- Preheat oven to convection bake at 350°F or 400°F if only bake setting. Spread a first layer of sautéed vegetables, mozzarella, and parmesan cheese over the puff pastry. (13) Cover it with the remaining sauteed vegetables and cover them with parmesan cheese and bread crumbs. (14) Fold the edges of the puff pastry slightly inward to create a rustic border. (15)
- Bake for 20–25 minutes, until the pastry is golden brown and crispy. Let it rest before serving.
