Date: June 2020
This is the South of France version of a pizza. It is usually made with a rich bread dough but I have replaced it here with some ready-rolled puff pastry and it works a treat covered with pesto and lots of root vegetables. Its good hot or you can take it to work to eat cold. Serves 6, Enjoy!
- 1 pack of ready-rolled all butter puff pastry
- 2 small red onions cut into wedges
- 2 large leeks, sliced
- 600g beetroot, cut into wedges
- 2 carrots, thickly sliced
- 4 tbsp olive oil
- 4 sprigs thyme
- 2 tbsp balsamic vinegar
- 4 tbsp green pesto
Preheat the oven 190c/fan 170/gas 5.
Place the vegetables in a large roasting tin, drizzle with the oil and add the thyme. Season well with salt and pepper.
Roast for 20 minutes, moving them round a little so all covered in the oil. Add the balsamic vinegar and roast for a further 10-15 minutes. Remove from the oven and leave to cool.
Turn the oven up to 220c/fan 200/ gas 7 and put a baking sheet in to heat up.
Unroll your pastry onto a sheet of baking parchment or non-stick foil. Then using a knife score a 1cm border around the edge, making sure you don’t cut the pastry all the way through (imagine a picture frame) and lightly prick the pastry inside the border with a fork.
Spread the pesto over the pastry.
Top with the vegetables making sure they stay within the border and then carefully place the paper on the hot baking sheet and bake for 25-3- mins. The border should rise up round the vegetables and the pastry should be crisp and golden.
Serve with dressed salad and crusty bread.
Next month: Crispy prawns with zingy chilli