I am more of a scrabble person, but H adores monopoly. Especially when the winner get a free pass from doing the dishes. H’s strategy is buy houses sparingly but at the expensive area. My strategy is buy often especially in the cheap area. The jury is still out, but H wins more often than I win. So to make sure I don’t do all the dirty dishes, I need an easy, quick and fuss free meal. And here’s where pate feuilletee (puff pastry) comes handy.
1 pate feuilletee (puff pastry) sheet
Half medium onion, thinly sliced (abt 0.5 cm)
Half bell pepper, cut into long strips
1 medium tomato, cut into rings
Half courgette, thinly sliced (abt 0.5 cm)
Cheeses of your choice, grated – I used a mixture of emmental and grana padano
1 egg yolk mixed with 1 tbsp water
- Thaw the pastry sheet completely or remove your pastry sheet from the freezer the night before and let it sit in the fridge.
- Preheat the oven to 180 C.
- Shape and cut the pastry sheet in circle, squares or even rectangles.
- Brush the pastry sheet with egg mixture, especially on the edges.
- Top with your favourite toppings: I started with salami, then tomato, courgette, bell pepper, onion.
- Sprinkle with salt and pepper, then top with heaping cheese.
- Bake about 20 mins on lower rack and move to the top rack for additional 2-3 mins to make it brown.
Let it sit awhile to cool down, lest you want to burn your tongue. Prepare lots of paper towel on hand. It does get messy.
Note: if your tomato is particularly runny and juicy, remove some of the seeds (if not entirely).
Forgo the salami to make it vegetarian.