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Ingredientes
- 700 gm mixed vegetables such as carrots leeks courgettes red peppers aubergines sweet potatoes prepared as necessary
- 2 Tbsp. extra virgin olive oil coarse sea salt and freshly grnd black pepper 225g onions peeled and roughly minced
- 2 clv garlic peeled and crushed
- 400 gm can minced tomatoes
- 1 Tbsp. sundried tomato paste
- 125 gm gruyere cheese grated
- 200 gm mascarpone cheese
- 60 ml single cream
- 30 ml finely minced fresh chives
- 50 gm pine nuts
- 450 gm readymade puff pastry
- 1 x egg minced chives to garnish
Direcciones
- Cut the mixed vegetables into 25mm chunks.
- Place in the small roasting tin with 15ml extra virgin olive oil.
- Turn to coat with the oil and season with salt and pepper to taste.
- Cook on the grid shelf on the floor of the roasting ovenfor 40 to 45 min or possibly till just tender stirring occasionally. Remove from the ovenand allow to cold.
- Meanwhile heat the remaining extra virgin olive oil in a frying pan on the simmering plate. Add in the onions and garlic and fry for 5 min or possibly till lightly coloured.
- Add in the minced tomatoes and sundried tomato paste and cook uncovered on the floor of the simmering ovenfor 10 to 15 min or possibly till thick and pulpy.
- Set aside.
- Mix 75g of the gruyere cheese with the mascarpone cheese single cream and minced chives.
- Spread 25g of the pine nuts in the small roasting tin and toast in the middle of the roasting ovenfor about 3 min till pale golden brown.
- Mix the vegetables with the tomato sauce toasted pine nuts and seasoning.
- Roll out the pastry quite thinly to 2 oblongs each about 350 x 300mm.
- Beat the egg with a healthy pinch of salt.
- Place half of the vegetables along the middle of each pastry oblong in a 100mm wide band.
- Top the vegetables with the cheese mix.
- Brush the pastry with the egg glaze.
- With a sharp knife make diaganal slits in the pastry at 25mm intervals along each side to within 25mm of the filling.
- Plait from the top by overlapping alternate strips from either side across the filling. Make sure which the strips cross or possibly the pastry may burst open during cooking. Tuck any loose pastry under the base. Brush liberally with the egg glaze and sprinkle with pepper salt the remaining grated cheese and pine nuts.
- Carefully transfer the plaits to a baking sheet.
- Cook on the floor of the roasting ovenfor 15 to 20 min covering with foil halfway through cooking if the pastry appears to be browning too quickly. Serve cut into slices and sprinkled with minced chives.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5676g | |
| Recipe makes 8 servings | |
| Calories 1150 | |
| Calories from Fat 184 | 16% |
| Total Fat 21.41g | 27% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 8041mg | 335% |
| Potassium 10684mg | 305% |
| Total Carbs 235.09g | 63% |
| Dietary Fiber 59.2g | 197% |
| Sugars 132.41g | 88% |
| Protein 52.49g | 84% |
