Ingredients

• 140-170g/5-6oz butter puff pastry
• ½ courgette
• finely sliced
• ½ red pepper
• seeded
• and finely sliced
• ½ red onion
• finely sliced
• 4-5 button mushrooms
• finely sliced
• 1 tbsp butter
• salt and freshly ground black pepper
• 1 egg
• yolk only
• lightly beaten
• 1 tbsp freshly grated pecorino or parmesan cheese

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Roll the puff pastry out to a thickness of ½cm/¼in. Chill in the refrigerator for at least 30 minutes Cut into a round shape with a diameter of about 20cm/8in and prick the whole surface a fork
• evenly and completely all over. Place the pastry on a baking sheet
• and bake for 10-15 minutes
• until just nicely golden.
• While the pastry is baking
• sauté the vegetables in the butter for just a few minutes
• until wilted
• but not completely cooked. Season with salt and pepper.
• Remove the pastry from the oven
• and brush with the egg yolk wash. This helps to keep the vegetables sticking to the puff
• but also
• protects the pastry from absorbing any excess liquids from the vegetables
• ensuring a crisp
• not soggy base.
• Spread the vegetables evenly over the pastry
• sprinkle with the cheese and bake off for about 10 minutes
• about 180C/350F/Gas 4. To serve
• cut into wedges.