Recipe

Vegetable Crostata Recipe

Add Step-by-Step Photos	Sas / All my dishes 1 year, 3 months ago This is a great way to use up any vegetables you might have laying around. Cut them up and lay them on a cookie sheet with olive oil, and seasonings of your choice, I used a dried herb mix I have, plus salt and pepper. Roast them till al dente in a ... More Prep:15m Cook:40m Servings:8	Sas
	very impressive great tasting italian oncoction

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Fans

dynie

Ingredients

Any vegetables that you have hanging around or fresh ones

Olive oil

Puff pastry 1 sheet

Seasonings of choice

salt and pepper

1 cup Romano cheese

1 cup Provolone cheese cut into chunks

2eggs

1/4 c. milk

1/4 cup Fontina cheese

10" springform pan

Directions

For mine I used, eggplant, zuccini, red pepper, onion, and a little fennel I had. Next, roll out one piece of puff pastry so its big enough to line the bottom of a 10" springform pan, just push down the sides and make a little crust. Place your veggies on top, sprinkle with a generous amount of Romano cheese, about a cup of Provolone cut in chunks,( the real stuff). Beat 2 eggs with a little milk, pour all over, and finally, grated Fontina sprinkled all over the top. Bake at 375 degrees for about 35 mins, or until everything is golden and crisp.

Don't remove the sides of the pan while its hot, let it cool down to room temp, that's the best way to eat this! If you wait, it won't fall apart when you cut into it either. Besides the flavors come out even more at room temp. This is great with a salad for dinner, or fancy enough to serve at a party! Only you will know, you were just using up your leftover veggie's!!!

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