I stumbled across this recipe on the brilliant Bunsen Burner Bakery, it’s pretty fiddly but with a little patience (and a lot of olive oil) you can end up with something that looks incredible.
I’ve tweaked Julie’s original recipe a little based on the veggies I had available, it works pretty great with anything you can peel really fine and smother in olive oil.
Cooking time: 20 mins prep, 50 mins cooking, (1 hr 10 mins total).
To wash up: 1 board, 1 peeler, 1 mixing bowl, 1 baking tray.
- 1 sheet of pre-rolled puff pastry
- 1 tbsp tomato puree
- 1/2 a jar of roasted peppers (from Aldi)
- 2 cloves of garlic, diced
- 4 tbsp of olive oil
- 2 courgettes, thinly sliced (using a peeler)
- 2 carrots, thinly sliced (using a peeler)
- 1 aubergine, thinly sliced (using a peeler)
- 1 handful of fresh thyme
- 1 handful of fresh rosemary
- 1 handful of feta, crumbled
- Salt & pepper to taste
- Pre-heat the oven to gas mark 6 (200’c).
- Roll out the puff pastry sheet and cut a circle as large as possible that’ll fit on your baking tray, fold up the edges of the circle to form a crust.
- Spread the tomato puree evenly across the circle, leaving about an inch or two’s space around the edge, sprinkle over the peppers and the garlic.
- Pour the olive oil into a mixing bowl and one-by-one dip in the vegetable ribbons.
- Roll the dipped ribbons into tight concentric circles around each other until the pastry is filled to the crust.
- Sprinkle over the rosemary and thyme, pop in the oven and roast for 45 – 50 mins or until the veggies are crispy and delicious.
- Serve with crumbled feta and season well.