Fall Vegetable Pastries
Last Saturday, for once, I woke up early enough to get myself to the local farmer’s market. Before starting to cook with my fall bounty, I took a moment to be artsy and take a little still life photo, adding in a pumpkin from pumpkin-picking earlier in the month and the plant that usually sits on our dining table.
Cooking a variety of meals using these same ingredients made for an interesting experiment throughout the week. Thanks to sage, the standout was the vegetable puff pastries I made on Wednesday night to finish off the eggplant. The recipe below is double what I made – it makes the quantities a little more practical.
Ingredients (for 12 pastries)
- two sheets (one package) frozen store-bought puff pastry
- one medium zucchini, cut into 1/2-inch pieces
- one medium eggplant, cut into 1/2-inch cubes
- 1/2 onion, chopped
- one small tomato, diced
- 5 large leaves fresh sage, sliced thinly
- 1 tsp olive oil
- 1 tsp lemon juice
- sea salt and black pepper to taste
Remove the puff pastry from the freezer to thaw. Preheat oven to 430 degrees F.
Heat the olive oil in a pan over medium heat. Add in the onion and eggplant, tossing to coat. Sprinkle with salt. Allow to cook for about two minutes. Add in zucchini, tomato, lemon juice, and black pepper and cook until vegetables are slightly softened (about five more minutes). Mix in sage and cook for one more minute.
Cut each sheet of puff pastry into six rectangles. Spoon 1 1/2-2 tbsp vegetable mixture into the center of each and fold over, pinching around edges to seal. Arrange pastries on a baking sheet and bake at 430 degrees F for 15-20 minutes, until golden brown. Let cool for 5 minutes and serve.
P.S. They’re a lot more filling than you’d expect; I was pretty full after just two!