Veggie Puff Pastry Baskets
Category: Appetizers
Servings: 12
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 230g |
| Cow’s Milk Ricotta | 200g |
| Parmigiano Reggiano DOP | 1 tablespoon |
| Eggplant | 1 |
| Zucchini | 2 |
| Red Bell Pepper | 1 |
| Yellow Bell Pepper | 1 |
| White Onion | ½ |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Extra Virgin Olive Oil | as needed |
| Fresh Basil | 12 leaves |
| Seed Oil (for greasing) | as needed |
Instructions
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Prepare the Puff Pastry Baskets:
Begin by prepping your cupcake mold. Turn it upside down, then use a brush to lightly grease the outer base and edges with seed oil (corn or sunflower oil works best).
Take the puff pastry and use a 10 cm round cookie cutter to cut out 12 circles. Prick the surface of the pastry discs with a fork to prevent them from puffing up too much during baking. -
-
Bake the Baskets:
Carefully place each pastry disc into the molds, pressing down gently to ensure they mold to the shape of the cupcake cups. Arrange the mold on a baking sheet.
Bake in a preheated static oven at 200°C (400°F) for about 12 minutes, or until the pastries are golden and crispy. Once baked, remove them from the oven and let them cool slightly before gently lifting them from the mold. -
Prepare the Vegetable Filling:
While the baskets are baking, start preparing the vegetable filling. Wash and dry the vegetables thoroughly. Cut the eggplant into 1 cm cubes. Begin by trimming the ends of the eggplant, then slice it into rounds, cut the rounds into strips, and finally, dice into small cubes.
Repeat the same process with the zucchini. Peel and finely chop the onion. -
Cook the Vegetables:
Heat some oil in a large pan over medium-high heat. Add the chopped onion and sauté until translucent. Add the eggplant cubes to the pan and cook for about 5 minutes. Next, add the diced bell peppers—both red and yellow. Season with salt and pepper. Continue to cook for another 10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Remove from heat and let the mixture cool. -
Prepare the Ricotta Cream:
In a bowl, add the well-drained ricotta. Use a spoon to soften the ricotta until it becomes creamy. Stir in the grated Parmigiano Reggiano and a pinch of black pepper. Mix until well-combined and smooth. -
Assemble the Puff Pastry Baskets:
Once the vegetable filling has cooled, and the puff pastry baskets have cooled enough to handle, begin assembling the dish. Fill each puff pastry basket with the ricotta cream, and top with a generous amount of the sautéed vegetables.
Garnish with fresh basil leaves for a burst of flavor and color. -
Serve and Enjoy:
Serve these delightful veggie-filled puff pastry baskets as an appetizer or a light snack for your next gathering. Their light, flaky pastry paired with the creamy ricotta and savory vegetable mix is sure to impress.
Pro Tip: You can prepare the vegetable filling and ricotta cream a day in advance for a quicker assembly on the day of serving. These puff pastry baskets are best enjoyed warm but also make a delicious cold appetizer!
Nutritional Information (approx.):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 4g |
| Carbohydrates | 16g |
| Fat | 9g |
| Fiber | 2g |
| Sodium | 200mg |
This recipe blends fresh vegetables with creamy ricotta, giving you a delicious, healthy bite-sized snack. Perfect for a variety of occasions—from casual get-togethers to more refined dinner parties!
