Italian sheetcake
For new years eve I made all kinds of puff pastry based snacks. However I purchased a bit to much and I had a package of puff pastry left over. But what to do with a package of puff pastry, Yes, you can make more snacks, but without the occasion that's a bit of a shame. So I searched what else I could do with it for dinner.
And I found a recipe, this Italian sheetcake from ProjectGezond. I slightly adapted the recipe based on the ingredients I had lying around, so I doubt whether it was still a very healthy recipe, but it was extremely tasty. A crispy base, because I followed the advise of extending the baking time. And that was topped with delicious Italian flavoured vegetables. On top of that this dish is quite simple to make, and also suitable for a weeknight dinner. And if you want to turn it from a full dinner into a snack, you can simply cut it into smaller pieces. All in all highly recommended!
- 1 package puff pastry (270 gr)
- 0,5 zucchini
- 1 red onion
- 0,5 red bell pepper
- 90 g green pesto
- 75 g grated mozzarella cheese
- Italian seasoning
- basil, garnish
Preheat the oven to 390⁰F. Thinly slice the zucchini, cut the onion in thin rings en the bell pepper in thin strips. Roll out the puff pastry and fold the edges inwards. Prick the puff pastry (excluding the folded edges) with a fork such that the middle will not puff up that much while baking.
Spread the pesto on the puff pastry, and top with the zucchini, onion and bell pepper. Sprinkle with the grated mozzarella and finally with the Italian seasoning.
Bake the sheetcake in the preheated oven for 20 to 25 minutes until it is cooked and golden. Chop the basil in rough pieces. Get the sheetcake out of the oven and garnish with the basil.
Source and inspiration: ProjectGezond