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Mediterranean vegetable wellington recipe
Mediterranean vegetable wellington recipe
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious vegetarian tart with buttery crust and Mediterranean flavors.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 large eggplant, cut into 1.5cm pieces
  • 2 zucchini, finely chopped
  • 310g jar roasted pepper strips, drained well, roughly chopped
  • 125.00 ml drained sun-dried tomatoes, finely chopped
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 62.50 ml finely chopped fresh basil leaves
  • 240.00 gm fresh ricotta
  • 40.00 ml finely chopped pitted Sicilian olives
  • 2 eggs, lightly beaten
  • 5 sheets frozen butter puff pastry, partially thawed
  • Steamed greens, to serve
Instructions:
  • In a hot frying pan, sauté onion, garlic, and eggplant until the eggplant is soft, about 6 minutes. Mix in zucchini and cook briefly. Chill the mixture on a tray for 15 minutes. Transfer to a bowl, add peppers, tomato, herbs, ricotta, olives, and half the beaten egg. Season and stir well to combine.
  • - Preheat your oven to 220C/200C fan-forced and line a large baking tray with baking paper. - Lay two sheets of pastry on the tray, slightly overlapping, and press them together gently. - Spoon the ricotta mixture onto the center of the pastry and shape it into a 30cm-long log.
  • Lay 2 pastry sheets overlapping on a flat surface, pressing gently to secure. Spread ricotta mixture over pastry, fold edges to seal. Trim excess pastry. Cut leaves from the remaining sheet. Brush pastry with egg, place leaves on top, brush with more egg, season, then chill for 30 minutes.
  • Bake until the pastry is golden, 35 to 40 minutes. Let it rest on the tray for 5 minutes, then transfer to a serving board. Slice and enjoy with steamed greens.

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