February 2007

One for the vegetarians - Baby Vegetable Feuillete

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1kg puff pastry
4 Baby red peppers
4 Baby aubergines
8 Baby leeks
8 Asparagus spears
4 Baby courgettes
4 Hens egg
1/2kg Plum tomatoes
1 med Onions
2 pts Double cream
1 bunch Fresh basil

Roll out the pastry to about 1/2cm thick and cut out a rectangle approx 11cmx8cm then lightly score the pastry 1cm from the edge around the pastry. Leave in a cool place for about an hour to rest. Then place in hot oven to cook approx 200c. Chop the onion and the tomatoes roughly place in pan to sweat down, add a little garlic, herbs if you wish cook down to a pulp and not too wet. Half the aubergine and courgette griddle to mark them and then place them along with the asparagus leeks and whole baby pepper in the oven to bake until still crunchy.

Take the centre out of the pastry case and arrange the vegetables in the centre neatly, poach the egg until soft place the cream in a pan and heat to reduce to thicken you could add some white wine to flavour at this stage to flavour if you want, season and add some fresh chopped basil, place the pastry case in oven to warm through. To serve place the egg on top and pour the basil cream over.

Norman Webb. Head Chef.