Puff pastry. Before making this recipe, I had never used it before. In fact, when I filmed the video for these recipes, I didn't do a trial run first. I just decided on these ingredients, went all in and started filming. And this savory puff pastry rocks!
For Savory Puff Pastry, Use Ingredients You Love -First: Butternut Squash
In the fall and winter, I love cooking butternut squash. It's one of my favorite fall comfort foods. And though goat cheese may sound like an odd pairing, it is a phenomenal combination that you should definitely try. The crunch of the pecans and puff pastry balance the textures really well. This is a great option for lunch, brunch, dinner, or a snack. I highly encourage you to think of your favorite savory foods and think of some new puff pastry ideas. It's like making pizza, but with a twist!
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Savory Puff Pastry with Roasted Eggplant? Yes, Please!
Two flats of dough came in the puff pastry package so I figured I'd give you two recipes! The second is a yummy roasted eggplant, tomato and Gouda version that is a true gourmet. And bonus, with the extra roasted eggplant and tomatoes you can make homemade veggie sandwiches too! I didn't include a recipe for the sandwiches, but here are some simple ideas: eggplant, tomato, garlic hummus and arugula on focaccia bread. Eggplant, tomato, roasted red pepper, pesto, arugula on focaccia bread. You have to use good bread for this and I'm obsessed with focaccia right now. Use your imagination and create amazing sandwiches with the leftovers from this recipe.
If you're looking for other vegetarian delights, check out my Coconut Tofu w/Crushed Pineapple and Broccolini or my Roasted Eggplant Towers with Cheesy Ricotta Blend. If you're a butternut squash fan, you should definitely check out my Butternut Squash Risotto - so yum!
Take the extra time to cook for yourself and your loved ones. And if you don't know how - I've made an instructional video that will ease your mind. I'll be right there with you.
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Savory Puff Pastry 2 Ways: Butternut Squash, Goat Cheese, Pecan AND Roasted Eggplant, Tomato, Gouda
- Prep Time: 1 hour, 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 puff pastry serves 2 people 1x
Description
One package of store-bought puff pastry can be the start of two fantastic snack or lunch ideas. These easy-to-put-together savory puff pastries will knock your socks off.
Ingredients
Butternut Squash, Goat Cheese, Pecan
- 2 cups butternut squash, cut into small cubes
- 2 ounces of goat cheese (bought a 4 oz package, used half of it)
- ¼ cup chopped toasted pecans
- 1 teaspoon of fresh thyme
- 1 puff pastry (store bought)
- 1 egg (for egg wash)
- Olive oil (as needed)
- Salt and pepper, to taste
Eggplant, Roasted Tomato, Gouda
- 1 large eggplant
- 6 small to medium vine ripe tomatoes
- ¾ cup of gouda cheese (more if you want!)
- 1 egg (for egg wash)
- Olive oil (as needed)
- Salt and pepper (as needed)
- basil (optional garnish)
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Instructions
For the Butternut Squash:
- Cube the butternut squash into very small pieces (see video).
- Pull fresh thyme leaves from stems and cut into fine pieces.
- Put butternut squash pieces in a pan on low to medium heat with the fresh thyme, olive oil, salt and pepper. Toss around the pan and then cover it and cook for 15 minutes – until the butternut squash is tender in the middle. Stir once or twice while it’s cooking. You'll know it's done when it's tender all the way through.
- While butternut squash is cooking, use a second pan to lightly toast your pecans on low. I had a bag of already chopped pecans on hand, but if you only have whole, just give them a rough chop into small pieces before toasting. You should toast on low heat and stir several times. It will only take 5-8 minutes before you can smell the nuts getting toasty. Turn the heat off and let them cool to room temperature.
- Beat your egg with a splash of water for the egg wash.
- Unwrap one of the puff pastries and lay it on a parchment paper-lined sheet pan. If you don’t have parchment paper just spray the bottom of your sheet pan with some kind of cooking spray.
- Fold over about a ½ inch of the dough around the edges to create a more defined crust. You should fold over or press down on any excess flap at the corners.
- Drizzle olive oil on dough and brush olive oil on the bottom of the dough.
- Once your butternut squash is cooked you can spoon it onto the dough, covering all areas.
- Open your goat cheese and start slicing off chunks of the log directly onto the butternut squash.
- Sprinkle your pecans on top of that.
- Brush your egg wash on the crust.
- Cook your puff pastry in a pre-heated oven at 400 degrees for about 15-20 minutes, until it’s golden brown.
For the Eggplant, Roasted Tomato, Gouda:
- Start with the tomatoes. You should core, cut in half and remove the seeds of the tomatoes.
- Place tomato halves in a large baking dish and drizzle olive oil, salt and pepper on them. Set them aside.
- Get your eggplant ready and wash it first. Then cut of the top and bottom pieces. Next, cut the eggplant into approximately ½ inch slices. You don’t want these too thin or too thick.
- Place eggplant slices onto a parchment paper-lined sheet pan. Drizzle olive oil, salt and pepper on both sides. I use a pastry brush to spread the olive oil. Then add the salt and pepper.
- Put your sheet pan of eggplant and baking dish of tomatoes into a pre-heated over at 400 degrees. The eggplant should be roasted in about 20 minutes or so. The tomatoes take about 45 minutes to an hour. There is more eggplant and tomato than you will need for this recipe, but I always make extra because you can make great veggie sandwiches with the leftovers or use them to make a delicious salad.
- Shred ¾ cup of gouda cheese. Or some other cheese of your choice. Fresh mozzarella or shredded mozzarella could work too.
- Beat your egg with a splash of water for the egg wash. If you’re making both puff pastries at the same time you can just use the egg wash from the butternut squash pastry.
- Unwrap one of the puff pastries and lay it on a parchment paper-lined sheet pan. If you don’t have parchment paper just spray the bottom of your sheet pan with some kind of cooking spray.
- Fold over about a ½ inch of the dough around the edges to create a more defined crust. You should fold over or press down on any excess flap at the corners.
- Drizzle olive oil on dough and brush olive oil on the bottom of the dough.
- Place four evenly sized pieces of eggplant and place on bottom of dough. Place four roasted tomato slices on top of the eggplant. Sprinkle your shredded gouda on top.
- Brush your egg wash on the crust.
- Cook in a pre-heated oven at 400 degrees for 15-20 minutes, or until golden brown.
- Chop some fresh basil for garnish (optional).
Notes
- The prep and cook time at the top of the recipe card is really if you are making both puff pastries. I took into account that the eggplant and tomatoes roast for 20 and 40 minutes respectively.
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