¾ cup (180G) Ricotta
¼ cup (20G) Finely Grated Parmesan
100G Goats's Cheese, Crumbled
1 teaspoon Finely Grated Lemon Rind
Pinch Sea Salt
Pinch Cracked Black Pepper
2 Sheets Frozen Puff Pastry, Thawed and Halved
¾ cup (150G) Jarred Roasted Bell Pepper
8 Slices (200G) Grilled Eggplant
1 Egg, Lightly Beaten
Greek Basil Leaves, to Serve
1 Jar Monkeypod Jam Spiced Tomato Jam, to serve
Preheat oven to 400°
Place the ricotta, parmesan, goat’s cheese, lemon rind, salt and pepper in a large bowl and mix well to combine.
Place 2 pastry halves on a large baking tray lined with non-stick baking paper. Top with the ricotta mixture, leaving a 2cm border. Top with the bell peppers and eggplant. Gently fold the remaining pastry halves in half length-ways. Cut slits into the pastry, 1/2 inch apart, leaving a 1inch border. Carefully unfold. Brush the pastry borders with egg and place the cut pastry halves over the filling to create 2 parcels, pressing the edges to seal. Trim the edges and brush the tops with egg. Bake for 20 minutes or until golden and the pastry is cooked. Top with basil, salt and pepper and serve with Monkeyod, Spiced Tomato Jam.
Recipe & Photo by Donna Hay Magazine