Puff pastry pizza: A cheesy twist on classic ratatouille
Looking for a dinner idea? Surprise your loved ones with a unique pizza featuring a crust made of puff pastry. This dish is quick to prepare and packed with cheese and vegetables. Intrigued? Below, I share the recipe.
I love puff pastry. It can be used to create a variety of dishes, both sweet and savory. Lately, I've been baking palmiers, which my family loves. When I found a spare roll of pastry in the fridge, I decided to use it for an exquisite dinner. This recipe also works well as a party snack.
Puff pastry pizza recipe
The vegetables used in this recipe immediately bring to mind French ratatouille, and their arrangement is reminiscent of this dish. Besides, I add mozzarella and a bit of Parmesan; you can also sprinkle some feta for an extra cheesy effect. Fresh herbs work best, but if they're unavailable, feel free to use dried ones. Here’s a tip for preparing eggplants: they contain a lot of water, so it's worth slicing them, placing them on a plate, salting them, and leaving them for about 15 minutes to release some water for better baking.
Ingredients:
- 1 package of puff pastry
- 1 medium zucchini
- 1 small eggplant
- 2 ripe tomatoes
- 1 ball of mozzarella
- 3 tablespoons grated Parmesan
- 2 tablespoons olive oil
- Fresh herbs: basil, oregano, thyme
- Salt and pepper
- 1 egg
Preparation:
- Preheat the oven to 390 degrees Fahrenheit.
- Unroll the puff pastry and place it on a baking sheet lined with parchment paper. Gently fold the edges of the pastry inward to create a frame that will hold the filling.
- Slice the zucchini, eggplant, and tomatoes into thin slices.
- Slice the mozzarella into thin pieces and distribute it evenly on the pastry base, avoiding the edges.
- Layer the vegetables in an overlapping pattern on the mozzarella: a tomato slice, an eggplant slice, a zucchini slice, and repeat until the surface is covered.
- Drizzle with olive oil, and sprinkle with fresh herbs, salt, and pepper.
- Sprinkle the grated Parmesan on top, and brush the edges of the pastry with the beaten egg so they brown nicely.
- Bake the tart in the preheated oven for about 25-30 minutes, until the pastry is golden and the vegetables and cheese are lightly browned.
