Pâtisserie de Légumes

Pâtisserie de Légumes is a delightful vegan French baked dish that combines layers of thinly sliced seasonal vegetables, aromatic herbs, and a creamy cashew sauce, all baked to perfection in a flaky pastry crust. This dish not only showcases the vibrant colors of fresh produce but also delivers a satisfying and hearty meal.

Ingredients

• Puff pastry - 200 grams
• Zucchini - 1 medium, thinly sliced
• Eggplant - 1 medium, thinly sliced
• Red bell pepper - 1 medium, thinly sliced
• Cherry tomatoes - 100 grams, halved
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh thyme - 1 teaspoon, chopped
• Nutritional yeast - 2 tablespoons
• Cashew nuts - 50 grams, soaked in water for 2 hours
• Unsweetened almond milk - 50 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (390°F).
2. Roll out the puff pastry on a floured surface to fit a small baking dish, then place it in the dish and trim the edges.
3. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
4. Add zucchini, eggplant, and red bell pepper; cook for 5-7 minutes until slightly softened. Season with salt, black pepper, and thyme.
5. In a blender, combine soaked cashews, almond milk, nutritional yeast, and a pinch of salt; blend until smooth and creamy.
6. Spread the cashew cream evenly over the puff pastry base.
7. Layer the sautéed vegetables on top, then scatter the halved cherry tomatoes over the dish.
8. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy.
9. Remove from oven, let cool for a few minutes, then slice and serve warm.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in healthy fats from cashews and olive oil, promoting heart health.

Tags