Vegetables In Puff Pastry Recipes

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PUFF PASTRY TART WITH VEGETABLES AND CHEESE



Puff Pastry Tart with Vegetables and Cheese image

Purchased puff pastry is versatile and delicious, whether you choose a sweet or a savory filling. In this case, a mix of veggies top a cheesy filling to make a dish that is great for breakfast or lunch. Or, cut into bite-sized pieces for a tasty appetizer.

Provided by Bibi

Categories     Appetizers and Snacks     Pastries     Savory Tart Recipes

Time 1h20m

Yield 9

Number Of Ingredients 13

1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
1 tablespoon all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cups chopped fresh mushrooms
1 cup chopped onion
salt and ground black pepper to taste
1 cup frozen chopped spinach, thawed and drained
½ cup chopped fresh tomatoes, drained
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
2 tablespoons heavy cream
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
  • Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
  • Bake in the preheated oven for 8 minutes. Allow to cool slightly.
  • Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
  • Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
  • Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
  • To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 16.8 g, Cholesterol 50 mg, Fat 22.8 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 224.7 mg, Sugar 1.7 g

VEGETABLES IN PUFF PASTRY



Vegetables in Puff Pastry image

Fresh vegetables and beans in a tasty tomato sauce make a hearty main dish. As an alternative, serve over pasta instead of in pastry shells.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 package (10 ounces) frozen puff pastry shells
4 cups water
1 pound fresh baby carrots
1 teaspoon salt, divided
1 package (8 ounces) fresh sugar snap peas
1 medium leek (white portion only), sliced
1 teaspoon minced garlic
1 tablespoon butter
1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons sugar
2 teaspoons dried oregano
1/2 teaspoon pepper
1 package (16 ounces) frozen lima beans, thawed

Steps:

  • Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside. , In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture.

Nutrition Facts : Calories 446 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 721mg sodium, Carbohydrate 63g carbohydrate (14g sugars, Fiber 12g fiber), Protein 13g protein.

CURRIED VEGETABLES IN PUFF PASTRY



Curried Vegetables in Puff Pastry image

Provided by Food Network

Time 1h5m

Yield 8 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 cup chopped onion
1 1/2 cups diced potato
2 teaspoons minced garlic
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1 cup diced carrots
1 cup thinly sliced celery
3/4 cup diced green bell pepper
3/4 cup diced mushrooms
3/4 cup diced green peas, fresh or frozen
3/4 cup diced zucchini
3/4 cup corn, fresh, canned, or frozen
1 teaspoon salt
Freshly ground pepper, to taste
1 1/2 pounds store-bought puff pastry
1 large egg, beaten
Seasonal salad greens, for serving
Tomato wedges, for garnish

Steps:

  • Heat oil in a large skillet and saute the onion over medium heat until softened. Add the potato, garlic, ginger and curry powder. Saute, stirring frequently, for 5 minutes. Add the carrots, celery, peppers, mushrooms, green peas, zucchini, corn, salt and pepper, to taste. Cover and cook over low heat for about 15 minutes or until the vegetables are very tender and the mixture is quite dry. Remove from heat and let cool.
  • Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper.
  • Divide the pastry into 8 pieces. On a lightly floured surface, roll 1 piece out to form a circle about 10 inches in diameter. Spoon one-eighth of the curried vegetable mixture into the center, and gather the pastry up to form a bundle, pinching the pastry together to hold it in place. Trim the ragged ends from the top of the pastry bundle. Repeat with the remaining pastry and filling. Use the pastry trimmings to make leaf and berry shapes and decorate the bundles, sticking them on with some of the beaten egg. Brush the bundles all over with the egg, lift them carefully onto the baking sheet, and bake for 20 to 25 minutes, or until the pastry is golden and the filling is heated through. Serve immediately on salad greens, garnished with tomato wedges.

VEGETABLE OMELET IN PUFF PASTRY



Vegetable Omelet in Puff Pastry image

Make and share this Vegetable Omelet in Puff Pastry recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 sheets puff pastry
5 fresh eggs
1 cup heavy cream
1/4 cup onion, chopped
1/2 cup spinach, shopped
1/3 cup red bell pepper, chopped
1/3 cup zucchini, chopped
1/8 cup ricotta cheese
3 egg yolks
2 dashes white pepper
1 dash cayenne pepper
1/4 cup unsalted butter
1/2 lemon, juice of
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Lightly grease a large tart pan.
  • Take a circular cut-out of pastry dough and lay it on the bottom of the pan so that it conforms to the pan and reaches up the sides.
  • Whip together eggs and cream. Top the dough with egg/cream mixture. Add onions, spinach, peppers, zucchini, and cheese.
  • Place another layer of puff pastry over the top of these ingredients and form a pouch around the filling. Bake for 30 minutes.
  • In a double boiler, whip egg yolks and lemon juice until the mixture has a custard like consistency. Add salt and both peppers.
  • In a separate pan, melt butter and add it slowly to the mixture, whipping constantly.
  • When the pastry is removed from the oven, cover it with Hollandaise sauce and serve.

Nutrition Facts : Calories 758.5, Fat 60.4, SaturatedFat 24.3, Cholesterol 347.9, Sodium 386.2, Carbohydrate 41.2, Fiber 2, Sugar 1.8, Protein 14.3

VEGETABLE-PUFF-PASTRY-MUFFINS



Vegetable-Puff-Pastry-Muffins image

Very easy and quick to make muffin. Whenever I brought this to a party I was asked for the recipe so I think there are a lot of people who actually like this type of muffin very much. You can prepare this recipe with all kinds of fillings (vegetables, fish and meat as well). Just try them out and find the one you like best.

Provided by Lalaloula

Categories     Lunch/Snacks

Time 55m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 7

300 g frozen puff pastry, thawed (6 sheets)
150 g frozen mixed vegetables (e.g. carrots, broccoli, corn and peas)
150 g cream
100 g emmenthaler cheese
1 tablespoon flour
2 eggs
salt, pepper, nutmeg to taste

Steps:

  • Preheat the oven to 200°C; grease your muffin pan.
  • Cook the mixed vegetables until just tender.
  • In a big bowl mix cream, 50 g cheese, flour and eggs. Season to taste. Add the veggies.
  • Cut the puff pastry sheets in half. Stretch them a bit and line each muffin mold with one half.
  • Fill with the veggie-mixture and then press together the tops of the puff pastry so that you get little packets in which the veggies are enclosed. Sprinkle with remaining cheese.
  • Bake for 30-35 minutes.

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