Puff with vegetables and cheese

Puff pastry recipe with vegetables and cheese.

Ingredients

• Puff pastry - 250 g
• Small potatoes - 200 g (12 pcs.)
• Carrots - 250 g (4 pcs.)
• Brussels sprouts - 200 g (10 pcs.)
• Leek - 1 pc.
• Fontina cheese (or other hard cheese) - 225 g
• Water - 2 tbsp. spoons
• Balsamic white vinegar - 1 tbsp. the spoon
• Fresh oregano (chopped) - 1 tbsp. the spoon
• Fresh sage (chopped) - 1 tbsp. the spoon
• Olive oil - 4 tbsp. spoons
• Coarse salt - 1 teaspoon
• Ground black pepper - 0.25 tsp

Directions

1. Wash potatoes and cut in half lengthwise.
2. Wash the carrots and cut into 2.5 cm cubes.
3. Trim the ends off the Brussels sprouts and cut each head lengthwise.
4. Cut the leek lengthwise and then crosswise into 1 cm pieces.
5. Grate the cheese.
6. Defrost the dough. Heat the oven to 210 degrees. Cover a baking sheet (form) measuring 33x22 cm with foil.
7. Put potatoes and carrots on a baking sheet, pour 2 tbsp. spoons of vegetable oil, sprinkle with half a serving of salt and pepper. Arrange vegetables in a single layer on a baking sheet. Bake 15 minutes.
8. Take out the baking sheet and add the Brussels sprouts and leeks to the potatoes. Sprinkle with the remaining salt and pepper and drizzle with the remaining oil. Arrange the vegetables again in a single layer. Bake for 15-20 minutes, until soft. Carefully remove the foil with vegetables from the baking sheet.
9. Lubricate the vacated baking sheet with oil. In a microwave safe bowl, mix water and sugar. Microwave for 2-3 minutes at maximum power (800 W), until the mixture turns amber.
10. Gently fold the vinegar into the caramel mixture (the mixture will bubble).
11. Pour the caramel mixture onto a baking sheet and quickly spread evenly over the entire surface.
12. Top with oregano and sage. Lay out the vegetables. Sprinkle with cheese.
13. On a floured surface, roll out the dough into a 33x22 cm rectangle. Put the dough on the vegetables. If necessary, fold the edges. Prick the dough with a fork.
14. Bake a puff with cheese and vegetables for 20-25 minutes until golden brown. Remove from oven, cool for 10 minutes.
15. Place the serving dish upside down on a baking sheet. Carefully turn the dish and pan over. Help separate the glazed vegetables from the pan, if necessary.
16. Cut the puff pastry pie with vegetables and cheese into squares. Serve the cheese and vegetable puff (vegetable mini pizza) hot. Bon appetit!