Goat's Cheese and Vegetable Puff

 

Ingredients

 

Serve 6

• 8 oz/250 g eggplants/aubergines, thinly sliced

• 2 red bell pepper/capsicums, seeded, cored, and halved

• 1 1/4 cups/310 g fresh creamy goat's cheese

• 1 egg and 2 egg yolks

• 1 clove garlic, finely chopped

• salt and freshly ground black pepper to taste

• 8 oz/250 g puff pastry

• 10 cherry tomatoes, sliced

• 6 leaves fresh basil, torn (optional)

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Method:

1. Preheat the oven to 375°F/190°C/gas 5. Oil a 10-inch (25-cm) springform pan. Grill the eggplants in a grill pan until tender.

2. Broil (grill) the bell peppers whole in the oven until the skins are blackened all over. Wrap in paper for 10 minutes, then remove the skins. Slice into long strips. Rinse carefully and dry  well.

3. Place the goat's cheese in a large bowl with the egg, egg yolks, garlic, and salt and pepper. Mix well with a wooden spoon.

4. Roll the dough out on a lightly floured work surface to fit the bottom and sides of the pan. Make sure the edges are 1 inch (2.5 cm) high. Prick all over with a fork.

5. Spoon the goaf's cheese filling into the pastry. Arrange the tomatoes, bell peppers, and eggplant on top. Sprinkle with basil, if liked, and season with salt and pepper.

6. Bake for 30-35 minutes, or until the pastry is golden brown. Serve hot or at room temperature.