Can-Do-Anything Puff Pastry
When there's nothing left to eat, eat puff pastry.
Preptime: 30 minutes
Having puff pastry in the freezer is a perquisite for quick, fuss-free and versatile meals, anytime, sweet or savoury. I’ve made this a vegetarian dinner version, but you can throw on anything you want - it’s really best as a breakfast pizza variety with bacon, mushrooms, sage and onion. Tip: Leave the puff pastry to slowly defrost in your fridge for the day as it tends to become soggy if you leave it out at room temp. All ingredients are in capitals, you can determine quantities - very little can go wrong here.
- 1 Aubergine, sliced - 1cm thick
- 1 roll puff pastry
- 1 punnet mushrooms, sliced
- 1/2 half red onion, sliced
- 1 sprig fresh thyme
- 1/2 half a cup grated parmesan
- 1 tsp coconut oil for greasing
Cut AUBERGINES into slices, place into a hot non-stick pan greased with COCONUT OIL and place lid. These babies do not need to be pre-salted and can be left in the pan for a while to soften and char a bit. Turn over, repeat.
Unravel PUFF onto wax paper and score the edges with a knife, then stick into preheated oven (220'C) for 15 min to get to golden colour (as above).
The aubergines should be done by the time the puff is golden; take out the oven and place aubergines onto puff base. Now layer: sliced red ONIONS, MUSHROOMS, BROCCOLI, THYME, grated PARMESAN (you could also add: courgette, peppers, garlic, etc etc etc - anything left over in your fridge).
Season with: Maldon salt, red pepper, black pepper and olive oil.
Stick back into the oven for another 10-15 minutes. Your nose will tell you when it’s time to dig in - the butter in the pastry will bask your kitchen in a golden glow of salivation. You can accompany with chutney or onion relish if you fancy (my best being a bit of South African spicy Mrs Ball’s chutney if you can find it).