Roasted Vegetable Wreath
Pane-bistecca
Especially on festive days, you want to pack your food beautifully, so I made this roasted vegetable wreath. A beautiful dish for any table! It’s easy to prepare and just needs to be put in the oven.
You can use any vegetables you like, depending on the season, zucchini in summer and fennel in winter, or sweet potato also works very well, so as always, be creative!
You can use any vegetables you like, depending on the season, zucchini in summer and fennel in winter, or sweet potato also works very well, so as always, be creative!
Ingredients
1 baking tray full of various diced Vegetables
Fresh Rosemary
Olive Oil
Salt and Pepper
1 Puff Pastry
1 Egg yolk
2 packs of Boursin cheese with Garlic
Arbeitsschritte
1
Step 1
Cut the vegetables into cubes or slices of approximately the same size and place on a baking tray. Sprinkle with salt and pepper and add the rosemary. Sprinkle with olive oil.
2
Step 2
Roast in the oven at 180 C degrees for 35-40 minutes. Leave to cool. (can be prepared the day before)
3
Step 3
Roll out the puff pastry into a square of approx. 40/40. Place a small plate or bowl in the center for the recess.
4
Step 4
Place the vegetables around the plate on the puff pastry. Then top with the Boursin cheese. Carefully remove the plate from the center.
5
Step 5
Then cut the outer edges into points, like a star. Now place these points over the vegetables, pull a little if necessary and press the tip of the pastry against the puff pastry.
6
Step 6
Now cut the center lengthwise and crosswise and pull these tips over the wreath and press firmly.
7
Step 7
Brush the puff pastry with the egg yolk and bake the wreath in the oven at 180°C for 40 minutes. Serve warm or cold.
Notes
Perfect for the festivities! More Festive Recipes.
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")