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:
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 2 sheets |
| Potatoes | 200g |
| Portobello Mushrooms | 150g |
| Red Cabbage | 100g |
| Taleggio Cheese | 200g |
| Fontina Cheese | 100g |
| Garlic | 1 clove |
| Rosemary | 1 sprig |
| Sage Leaves | As desired |
| Extra Virgin Olive Oil | To taste |
| Salt | To taste |
| Black Pepper | To taste |
| Eggs | 1 |
| Whole Milk | To taste |
Instructions:
-
Prepare the Vegetables:
- 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.
-
-
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.
-
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.
-
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.
-
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.
-
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.
-
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!
