How to make baskets of puff pastry with zucchini, asparagus, carrots, potatoes, artichokes, garlic and spring onion, stir-fried and then flavored with Emmentaler cheese.
Ingredients for 6 people
- 250 g of puff pastry
- 100 g of asparagus
- 120 g of zucchini
- 150 g of potatoes
- 150 g of carrots
- 100 g of artichokes
- 80 g of spring onion
- 1 clove of garlic
- 3 tablespoons of extra virgin olive oil
- 80 g of Emmentaler
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
- chives
- salt and pepper
How to prepare puff pastry baskets stuffed with vegetables
Finely roll out the puff pastry and cut out many circles of pasta about 15 cm in diameter.
With these scraps, line small trays of about 12-13 cm in diameter, pressing the pasta also along the edges, then sprinkle them with a pinch of salt.
Prick the pasta with a fork and bake the pastry sheets at 190 ° C for 12 minutes.
Clean and cut all the vegetables, boil them for 3 minutes in salted water, including the clove of garlic which, after draining everything, will be removed.
In a pan with the extra virgin olive oil sauté the vegetables for 3 minutes, add salt, pepper and chopped chives.
Combine the Emmentaler into small pieces and mix everything together.
With this mixture of vegetables and cheese fill the already cooked puff pastry baskets.
