Savory Vegetable Puff Pastry Bake
A flaky, golden puff pastry filled with colorful vegetables, creamy cheese, and savory herbs. Perfect for brunch, lunch, or a cozy meatless dinner.
Ingredients
For the Filling
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 bell pepper, diced
1 cup mushrooms, sliced
1 cup spinach
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
For the Pastry
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Sesame seeds or herbs for topping (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking tray or baking dish with parchment paper.
Heat olive oil in a skillet over medium heat. Sauté onion for 2–3 minutes until softened.
Add garlic, zucchini, bell pepper, and mushrooms. Cook until vegetables are tender and most moisture has evaporated.
Stir in spinach, Italian seasoning, salt, and pepper. Cook 1 minute more. Remove from heat and let cool slightly.
Mix in mozzarella and Parmesan cheese.
Roll out puff pastry slightly on a floured surface. Place on the prepared baking tray.
Spoon the vegetable filling into the center, leaving a border around the edges. Fold edges inward slightly for a rustic tart, or cover with another pastry sheet for a pie-style bake.
Brush pastry with beaten egg and sprinkle with sesame seeds or herbs if desired.
Bake for 25–30 minutes or until puffed and deeply golden brown.
Let cool for 5 minutes before slicing and serving.
Optional Additions
Crumbled feta cheese
Sun-dried tomatoes
Cooked chicken or bacon
Fresh basil or parsley
Chili flakes for heat
Serving Suggestions
Serve with a fresh green salad
Pair with tomato soup
Enjoy warm or at room temperature
Savory Vegetable Puff Pastry Bake
