Yield: 6 - 10
Ingredients
1 sheet puff pastry, defrosted
1/2 Asian eggplant
1/2 smallish zucchini
1/2 small onion
1/2 bell pepper
1/3 - 1/2 cup pizza sauce
2 tablespoons olive oil
Salt and pepper
Few shakes dried thyme
45-55g crumbled feta
Directions
- Heat the oven to 375F.
- Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet lined with parchment paper. Prick the pastry all over with a fork, at about 1-inch intervals.
- Spread the tomato sauce evenly over the pastry, leaving a one-inch border around the edges.
- Trim the ends off the eggplant, zucchini and onion. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
- On a mandolin, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, onion and pepper into very thin slices, approximately 1/8-inch thick.
- Arrange slightly overlapped slices of vegetables concentrically or in rows over the tomato sauce, alternative vegetables. You'll probably have a few leftovers.
- Drizzle vegetables with olive oil, season with salt and pepper and sprinkle thyme leaves and feta over the vegetables.
- Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 25 to 30 min and the vegetables look softened. Slide onto a cutting board and cut into squares or strips. (A pizza wheel worked surprisingly well for this.)
- Slice and serve warm or at room temperature.
