
Courgette, Tomato and Cheese Slice
Try this delicious vegetarian courgette, tomato and cheese slice recipe for a flavour filled lunch or dinner option. Made with Jus-Rol puff pastry.
Quick Stats
Easy
24 Servings
20 minutes bake time
Courgette, Tomato and Cheese Slice
Try this delicious vegetarian courgette, tomato and cheese slice recipe for a flavour filled lunch or dinner option. Made with Jus-Rol puff pastry.
Ingredients
- 1 Jus-Rol™ Ready Rolled Puff Pastry sheet 625g
- 8 Medium sized red onions, peeled, halved and thinly sliced
- 3 Good sized courgettes, sliced
- Tomatoes, sliced
- 780 g Grated cheddar, or similar
- Beaten egg to glaze
Equipment required
- Pastry Brush
- Parchment Paper
- Griddle pan
- Baking Sheet
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220°C/425°F/Gas Mark 7
- Gently sauté the onions until tender. Allow to cool.
- Cut the pastry sheet in half across its length to give two oblong pieces and place on a baking sheet.
- Scatter the onions between the two pastry sheets, leaving a border around the edge of each.
- On one sheet, lay courgette and halved tomato slices on top of the onions, overlapping in a row to one short side.
- Place the grated cheese along the side in a similar width row, and continue until the onions are covered.
- Repeat with the remaining cheese and vegetables on the second pastry sheet.
- Brush borders with beaten egg and bake for 18-20 minutes. Serve by cutting each slice into 12 and serve with salad.