Description
A savory and colorful vegetable medley wrapped in flaky puff pastry with melted Gruyère cheese, perfect for a festive side or vegetarian main.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 1 cup Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and diced
- 1 cup butternut squash, peeled and cubed
- 1 large carrot, peeled and sliced
- 1 medium beet, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup Gruyère cheese, shredded
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, carrot, and beet with olive oil, thyme, rosemary, garlic powder, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Roll out puff pastry on a floured surface into a rectangle. Sprinkle half of the Gruyère cheese down the center, leaving a border on all sides.
- Arrange the roasted vegetable medley over the cheese, then top with remaining cheese. Cut diagonal slits along the sides of the pastry and fold them over the filling in a braided pattern.
- Brush the pastry with beaten egg wash. Bake for 20-25 minutes until golden brown and puffed. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.