At home we are very fond of puff pastry. It has it all: it is fast, economical, it accepts any ingredient, it can be drink cold or freshly madein large or individual format… Personally, I love to eat it in the form of a savory pie with vegetables on Saturday nights, although it is also true that in its sweet version it solves my Sunday desserts, not to mention puff pastry appetizers, perfect for special dates.

On this occasion I propose a very healthy puff pastry with zucchini, eggplant and other ingredients that I will now reveal to you. If you have time you can make your own homemade puff pastry, and if not, take advantage of the refrigerated sheets from the supermarket, always ensuring that they are of good quality. Take good note, put on your apron and get to the stove!

Zucchini and eggplant puff pastry

We all know that zucchini and eggplant make great crumbs, but you have to add something else that is really delicious, whether it’s cheese, dressing, spices or some other vegetables. Chef Paola Freire (@foodtropia) suggests that we give vidilla to this puff pastry accompanying the vegetables with ricotta, anchovies and basil.

Another point he insists on is the puff pastry. To get the crispy texture What we are looking for, it has to be butter. Can you use another one? Yes, but it won’t fit you the same. Also, leave it in the refrigerator until it is time to use it as it loses firmness with heat.

Ingredients

• ½ zucchini
• ½ eggplant
• 1 sheet of butter puff pastry
• Grated cheese
• 200 g ricotta or cream cheese
• 4-5 anchovies
• Basil leaves
• 1 lemon
• Pepper
• pine nuts
• Salt

Preparation method

You see that the ingredients are very affordable and simple. Make sure the grated cheese is of those that melt well because it will be better. If you don’t like pine nuts much, you can add another nut.

And here I leave it in writing, so that you can consult the step by step whenever you want.

1. Wash and dry the lemon well; grate it and squeeze one of the halves. Wash and dry the zucchini and eggplant and cut them into slices of similar thickness.
2. Next, prepare the ricotta cream by grinding the ricotta, anchovies, well-washed basil and a little lemon zest in a food processor. When it is to your liking, taste it and add pepper, salt and a little lemon juice.
3. Preheat the oven to 200ºC. Take the puff pastry out of the refrigerator, spread it out and mark some margins with the tip of a knife. Spread generously with the ricotta and prick only in the center so that only the edges puff up during baking.
4. Arrange a row of zucchini slices, the next of eggplant, and so on. Add a lot of grated cheese so that the vegetables are not too “dry.” Bake for about 30 minutes.
5. Meanwhile, toast some pine nuts in the pan. Remove the puff pastry from the oven and decorate with pine nuts and basil leaves. And that’s it!