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About this recipe:
Puff pastry filled with vegetables and melted cream cheese cheese on top giving it a great flavour. You could try adding your favourite dried or fresh herbs to personalise the recipe!
375g puff pastry (light pastry works exactly the same)
1 of each red and white onions
1 of each peppers (two colours)
25 min › Cook:
30 min › Ready in:
Use ready rolled puff pastry and take out of fridge 15 minutes before use.
Score pastry approx 1 inch around the whole rectangle area to help rise when baking.
Slice the mushrooms, onions, courgette, peppers and tomatoes to similar sizes and spread out on pastry area (inside the scored area of the pastry).
Add dollops of Philadelphia.
Top with the slice tomatoes, add salt and pepper and bake for 30 minutes or until pastry is golden. Tip
Make sure that all of the filling is dry before you put it on the pastry so that the pastry isn't soggy.
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