Ratatouille Strudel with Smoked Gouda Cheese
Another one of our 2011 Lenten inspired creations, this vegetable strudel would be a hit for even a non-vegetarian! Full of chunky vegetables with Salvaggio’s Marinara sauce, you can truly make an impression with this dish.
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- 1⁄4 cup Olive Oil
- 1⁄2 cup Sweet Onion
- 1 cup Eggplant
- 1⁄4 cup Yellow Squash
- 1⁄4 cup Zucchini
- 1 Tbsp. Garlic
- 1⁄2 cup Grape Tomatoes
- 1⁄2 cup Smoked Gouda Cheese
- 1⁄4 tsp. Dry Oregano
- 1⁄4 tsp. Dry Basil
- – Salt & Pepper
- 1 1⁄2 cups Salvaggios Marinara Sauce
- 2 sheets Dufour All Butter Puff Pastry
- 1 each Egg
- In a non-stick skillet over medium high heat, saute onion for 2 minutes, then add garlic and saute one minute longer.
- To that mixture add all remaining vegetables & herbs (eggplant, yellow squash, zucchini & grape tomatoes, oregano and basil) and saute for approximately 6 to 8 minutes or until the vegetables are slightly tender. Drain off any excess liquids from the sauteed mixture and add 1/2 cup of the Marinara sauce. Chill the mixture then fold in the shredded smoked Gouda cheese.
- Open puff pastry and on a lightly floured surface with a rolling pin, roll dough to a dimension of approximately 8″ high by 10″ wide.
- Visually or physically mark the surface of the dough into thirds (left to right and place the chilled Ratatouille mixture down the middle third of the dough (from left to right) leaving a minimum of 1/2″ of space at both ends of the dough for you to create a seal.
- Before folding the dough over the filling, brush the beaten egg mixture around the perimeter of the rectangle dough (about 1/2″ to 1″ width).
- Trim the bottom third of the dough (if necessary) and fold it over the Ratatouille mixture, just past half way. Then paint the TOP section of that dough with some of the beaten egg mixture once more.
- Repeat the procedure by folding the top half of the puff pastry over the Ratatouille leaving enough additional dough to overlap the opposite side by 1 inch and create a seal.
- Pinch both narrow ends of the strudel closed with your fingers or the tines of a fork and carefully turn the whole strudel over (seam side down) onto a non-stick cookie sheet.
- Brush the surface of the strudel with the remaining beaten egg mixture and then pierce the top of the strudel in 1/2″ slices 3 or 4 times along its length.
- Place the strudel in a 400 degree oven for approximately 25 to 30 minutes or until the pastry has puffed up and is medium brown.
- Remove strudel from the oven and allow to cool 5 to 10 minutes.
- Cut into portions and serve with the remaining heated Marinara Sauce.
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