Puff Pastry Veggie Delights with Taleggio and Fontina

Savory Vegetables in Puff Pastry

Category: Main Dishes
Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients:

Instructions:

1. Prepare the Vegetables:

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   • Start by peeling and cutting the potatoes into large chunks, about 2-3 cm in size. Place them in a pot of salted, boiling water and cook for 15 minutes until tender.
   • While the potatoes are cooking, clean and chop the portobello mushrooms into small pieces, both stems and caps.
   • After removing the first outer leaves from the red cabbage, thinly slice it.

2. Cook the Mushrooms and Aromatics:

   • In a pan, heat a drizzle of extra virgin olive oil with a garlic clove (left in its skin), a sprig of rosemary, and a few sage leaves. Once the oil is fragrant, add the chopped mushrooms.
   • Season with salt and let the mushrooms cook until their moisture evaporates, then set them aside.

3. Prepare the Cheese:

   • Remove the rind from the Taleggio cheese and cut it into small cubes.
   • Grate the Fontina cheese to have it ready for assembly.

4. Assemble the Dish:

   • Begin by placing the sliced red cabbage at the bottom of four small oven-safe dishes (such as cocottes). Add a few cubes of Taleggio cheese, followed by some of the cooked mushrooms.
   • Top with grated Fontina cheese and a few more pieces of cabbage. Finish with a good grind of black pepper to taste.

5. Prepare the Puff Pastry:

   • Unroll the two sheets of puff pastry and slice them into 1 cm wide strips.
   • Begin weaving the strips together to form a lattice. Once you have a dense, square lattice, use a cookie cutter (about 11 cm in diameter) to cut out 4 rounds of pastry.

6. Final Touches:

   • Carefully lift the pastry rounds and place them over the filled cocottes.
   • Beat the egg and mix it with a tablespoon of milk to create an egg wash. Brush this mixture over the top of the pastry.

7. Bake:

   • Preheat your oven to 195°C (about 375°F) in static mode.
   • Place the cocottes in the oven and bake for about 15 minutes, or until the puff pastry is golden and puffed up.

Tips and Variations:

• Cheese Choices: If you prefer, you can substitute Taleggio with another creamy cheese like Brie or Camembert, and swap Fontina for Gruyère for a different flavor profile.
• Vegetable Variations: You can replace the portobello mushrooms with other types of mushrooms, or add other vegetables like zucchini or spinach for added flavor and texture.
• Make Ahead: The dish can be assembled ahead of time, stored in the fridge, and baked just before serving for a quicker prep time.

This savory and delightful dish combines the richness of melted cheese with the earthy flavors of mushrooms, creamy potatoes, and fresh cabbage, all wrapped in a crispy puff pastry crust. Perfect for a cozy family dinner or an elegant meal with friends!