Frozen puff pastry is the speedy secret to this festive dish that’s easy to customize with your favorite vegetables.
Serving Size:
12
Active Time:
1½ hrs.
Total Time:
30 min.
Ingredients
- 1 (17.3 oz.) pkg. frozen puff pastry, thawed
- 1 medium onion, minced
- 1 clove garlic, minced
- 1 Tbs. olive oil
- ¾ cup part-skim ricotta
- ¾ cup shredded fontina
- ½ cup grated Romano
- 3 cups cooked broccoli, chopped
- 2 tsp. minced fresh thyme
- 2 large eggs, beaten
- 1–2 cups roasted peppers
Instructions
- Heat oven to 400°F. Grease 9″ springform pan. Roll out 1 pastry to 12″ square. Fit into pan. Chill. In skillet, cook onion and garlic in oil 5 min. Transfer to bowl. Stir in next 5 ingredients and all but 1 Tbs. egg. Season. Layer filling as shown at right. Trim pastry to ½” above filling.
- Cut second pastry into 9″ circle; fit over filling. Brush with reserved egg. Fold pastry edge over; pinch to seal. Cut vent hole. Bake 45 min. Garnish as desired.
