Ratatouille Savoury Strudel
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1 package frozen puff pastry, thawed
- 1 egg yolk
-
FILLING
- 2 medium zucchini, cubed
- 1 eggplant, cubed
- 1 small red onion, sliced
- 1 red pepper, chopped
- 1 tablespoon olive oil
- 1 (15 ounce) can tomatoes, pulp
- 1 tablespoon tomato paste
- 2 tablespoons vegetable bouillon granules
- 1 pinch salt
- 1 pinch pepper
- 1 pinch sugar
- 1 pinch cayenne pepper
- 1 teaspoon herbes de provence (thyme, rosmarine, marjoram, hyssop, sage, basil, lavender, fennel, summer savory)
- 1 -2 mozzarella cheese, cubed
directions
- Make the ratatouille: Heat the oil in a pan, cook the onion until tender but not brown, add tomato pulp, tomato paste, salt, pepper, sugar, cayenne pepper, herbs and stock granules, mix well.
- Add eggplant, mix until coated with sauce and cook 5 minutes.
- Add zucchini and pepper and cook for a further 10 minutes.
- When the vegetables are cooked adjust salt and pepper to taste, the vegetables should be quite dry, if not add 1/2-1 tbsp flour and stir well while cooking another minute, so the liquid is absorbed.
- Let cool 5 minutes, then add the mozzarella cubes to the ratatouille.
- Roll out puff pastry so to have a 40x25 cm (I think it's about 20x12. 5 inches) rectangle, put the rectangle on a cookie sheet lined with baking paper, pour ratatouille and mozzarella mixture in the center of the rectangle and roll up, sealing the edges very well.
- Brush with the beaten egg yolk, make a few cuts on the surface (so the steam can get out) and put in preheated oven 200°C for 25-30 minutes or until pastry is golden and crisp (you might want to put another lined cookie sheet on the lower rack as, depending on the freshness of the mozzarella you use, the strudel may produce some liquid and drip).
- Let the strudel cool a little before slicing and serving.
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RECIPE SUBMITTED BY
I live in a tiny flat in the center of Milan with my sweet dachshund dog named Penelope (Penny). I'm a doctor specializing in family medicine, though everybody tends to think I'm the nurse or the assistant, or perhaps even a student since I tend to look a lot younger than I am....everybody tells me I'm going to appreciate it, but for now I still find it a little annoying!!
I've always loved cooking, when I was a child I wanted to be a patisserie cook (not sure the word is correct...), and I still can't understand how I got to be a doctor instead...anyway I still enjoy cooking at any time, and cooking for friends and family (Penelope included) is my weird way to show them my love (;P)