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This dish started as an item designed for our Vegetarian guests. As others in the dining room have seen this, it has since become a very popular dish for everyone. The dish was inspired by a great friend and true vegetarian...thanks Sandy.
1 10"X10" sheet puff pastry (thawed if frozen)
6oz Vegetables of choice. Typical, squash, zucchini, eggplant, mushrooms, spinach, etc...
Extra virgin olive oil
3-4oz cheese (Cheddar and Swiss or provolone typical)
1 egg beated with a little water for egg wash
2 T sun dried tomato chopped finely.
Pinch of sea salt
3oz dry white wine
4oz heavy cream
1. On a grill or very hot dry pan sear the vegetables until lightly browned, set aside to cool.
2. On a flat surface, lay the puff pastry flat. Place the cooled vegetables in the center and top with cheese. Using a pastry brush, paint the edges of the pastry and around the vegetables with the egg wash. Fold the four corners up to the center making a pretty box completely enclosing the filling. Paint the outside of the pastry with the egg wash. Bake in oven at 425' for about 10 minutes or until nicely browned.
3. While the pastry is baking, make the sauce. Combine all of the ingredients and reduce over high heat until slightly thickened. Taste and adjust the seasoning.
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