Roasted Vegetable Puff Pastry Bundles

Ingredients:

1 box of Tenderflake® Puff Pastry

½ red pepper seeded and thinly sliced

1 small red onion peeled and quartered

1 each small green and yellow zucchini thinly sliced into rounds

2 garlic cloves minced

Salt and pepper

3 tbsp. (45 mL) olive oil

1 cup (250 mL) goat cheese

1 cup (250 mL) fresh basil, leaves chiffonade

2 tbsp. (30 mL) coarse sea salt

Directions

Thaw pastry according to package instructions.
Pre-heat oven to 350°F (176°C).
In a large mixing bowl, toss vegetables in olive oil. Grill vegetables for 5-10 minutes, until slightly tender. Transfer to the same large mixing bowl and toss with garlic and basil; season with salt and pepper to taste.
Roll out one puff pastry block onto your work surface. Use parchment paper to line a baking tray. Cut pastry into 4, 5×5-inch squares.
Arrange roughly 1/2 cup of vegetables diagonally onto each square. Divide and crumble goat cheese on top of vegetables.
Fold the two opposite corners of pastry towards the center and overlap to seal.
Transfer pastry bundles to baking tray. Sprinkle with sea salt. Repeat with second pastry block.
Bake for 18-20 minutes until pastry is golden brown. Garnish with freshly ground pepper and small basil leaves.
Serve warm and enjoy!

Tip: use a bit of water to help seal pastry

*This recipe was previously made with Tenderflake® Rolled Puff Pastry Sheets and has been reformatted for the Puff Pastry Block.

Serves:

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes