Ah, the last of the pastries.
Well, the last of the official pastries. They’re here to stay in my life.
While your pastry is thawing, do the cheese part.
Some parmesan and ricotta, a dash of cumin (nice touch, that) and salt and pepper.
I couldn’t find a leek at the store, as called for, but I substituted long pieces of sweet onion. Most of the zucchini was shredded with the vegetable peeler (once it got unmanageable, I sliced the rest), and peas were defrosted from the depths of the freezer (I have a strange fondness for frozen peas).
The veggies were tossed with a frothy egg white, fresh sliced basil, and salt and pepper.
A note on quantities, while we’re at it. I bought a 340 gram container of ricotta a used perhaps 1/3 of it. A sizeable chunk of parmesan broke off while grating, so I just finished it off. I used 1 cup peas, 1 smallish zucchini, and nearly half of a decent sized onion. I used one sheet of pastry out of the box (2 sheets to a Pepperidge Farms box). This gave me a perfect amount of cheese and tons of vegetables.
The cheese was spread on the pastry (which I cut in half for an optimal amount of puff), leaving a 1 inch border. Vegetables were piled on top and then drizzled with a little olive oil. 20 minutes in a 425 oven.
I probably had enough veggies to use up both sheets of pastry. The cheese could have stretched to cover both sheets, but I like the level of cheesiness I achieved with these proportions. I could also have piled on more veggies, but they were mounded fairly high before baking and I didn’t want things falling apart. They did cook down quite a bit.
The result was a delicious lunch, paired with a corn on the cob. Definitely a keeper.
Now I have to figure out what to do about my immense chocolate craving. And figure out how to hold my tongue until Kitri has a chance to read Harry Potter (putting that library copy to good use before sending it on to some lucky child – or more likely, staff member).