The holidays are full of entertaining and indulgence, and in January there is a need to eat a little lighter, but often still a fridge and freezer full of tempting goodies. This is a great recipe to find a compromise in all of this - it will use up your leftover puff pastry and be a cozy meal for a cold night, but is not a heavy, calorie laden recipe. Our version is very simple, but you can omit cheese/add lots of different vegetables to make it nutrition packed.
2 sheets of puff pastry, fresh or thawed
1/2 cup of your favorite tomato sauce or pesto
Cheese to taste - we like fresh mozzarella or grated fontina, with a shaving of Parmesan on top
1 tbsp olive oil
Sliced vegetables, such as eggplant, zucchini, mushrooms, onions, or peppers (optional)
Your favorite herb to garnish - we used thymee, but parsley and basil would both be delicious
Preheat the oven to 375 degrees.
- Spread out the puff pastry and brush lightly with olive oil
- Cover with the sauce or pesto, leaving a border of roughly 1 inch around the edge
- Using a small knife, carve a slight indentation around this 1 inch crust
- Top with cheese
- Add vegetables, if desired- Bake for 10-15 mins until the pastry is golden, risen and crispy
- Allow to cool briefly, then slice into quarters and add garnish