- 1 Flaky – All-butter spelt puff pastry (600g)
- 1 Large zucchini
- 2 potatoes
- goat cheese
- olive oil
- egg wash, Fresh thyme & dill, pickled onions for decoration
Instructions:
- Preparation:
- Leave the pastry overnight in the fridge, or on the day of baking take 1-2 hours from freezer on room temperature.
- Preheat oven (fan forced) to 200-220°C.
- Unroll the pastry and slice zucchini and potatoes on the mandoline.
- Filling:
- Arrange sliced vegetables on the top of the pastry and drizzle with olive oil
- Assemble:
- Fold the edges forming a rustic crust and brush with the egg was.
- Roll/Mould:
- Brush one long edge with egg wash, then roll up to seal.
- Mould:
- Cut into desired sizes (8 small or 4-5 medium per half-sheet). Place on trays, brush tops with egg wash, and score with a knife.
- Bake:
- Bake in a fan-forced oven at 200-200°C for a 15 minutes to raise puff layers and then at 190-200°C for the next 10-15 minutes to reach crispiness.
- Decorate:
- Decorate with fresh herbs, cheese, pickled onions and drizzle with some extra olive oil
