Puff pastries with courgettes, cheese and dried tomatoes

Published on 11 June 2019

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Simple, tasty pastries for drinks or quick supper. I make them often, varying vegetables, cured meats and cheese to use fridge leftovers.

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I wash courgettes.

I cut into 3 pieces, remove centres and cut into sticks.

I heat oil and garlic in a pan, add courgettes, salt and pepper.

I cook quickly over high heat, keeping crisp, and remove garlic.

I chop tomatoes; mine were preserved in oil with some capers.

I coarsely grate cheese, using Garda cheese from Tremosine, or your favourite.

I unroll and divide pastry into 4 equal pieces.

I put courgettes mixed with tomatoes on half of each rectangle.

I add cheese and slit the unfilled pastry with a knife.

I close and firmly seal edges with a fork.

I bake on parchment at 180/200°C for about 15 minutes until golden.

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