Recipe - Vegetable Puff Pizzalini (Peggy Cullen)

1/3 Recipe puff pastry (about 15
ounces)
Olive oil (preferably
infused with garlic)
1 md Onion; minced
Kosher salt
Fresh ground pepper
2 small Tomatoes (about 2 1/4inches
diameter); (2 to 3)
One fourth Head broccoli
8 md Cremini or Button mushrooms
(about 1 1/4inch caps)
Grated Parmesan cheese
Olive paste (optional)

Roll the puff pastry into a rectangle 11 x 15 inches. Transfer it to a 11 x
17inch sheet tray lined with parchment paper and fit the dough to the tray
exactly. Be sure the dough is evenly rolled about 3/8inch thick. Freeze
the sheet tray for about One half hour. Remove the tray from the freezer and
using a fluted 2 1/4inch round cutter, cut out 24 to 28 circles. Using a
fork, dock each round well in the center, 4 to 6 times; leave a 1/4inch
rim undocked. The circles can be put back in the freezer for up to 2
months. Once they're frozen, they can be stacked and wrapped in plastic
wrap. Preheat oven to 425 degrees. Heat some oil in a pan and cook the
onions slowly, until they are soft and fully cooked. Season with salt and
pepper. Set aside to cool. Slice the tomatoes about 3/8inch thick. Cut off
broccoli flowers about 1 One fourth inches around. Cut them as close to the flower
as possible, without them falling apart. Cut the stems off the mushrooms
flush with the bottom of the cap (don't hollow them) and slice as thinly as
possible. Fill a little bowl with about 1inch of oil. Place the rounds of
dough, upside down on a papered cookie sheet and dock again. Brush about
1/3 with oil, spread about 1/3 with a little olive paste or pesto, and
spoon about One half of the cooled onions on the remaining rounds. Sprinkle each
with Parmesan. Place a tomato slice on the rounds spread with oil only;
the slice should be the same size or a little smaller than the round of
dough. Garnish with a few strips of fresh basil. Dip each broccoli flower
into the oil, head down, and press it, flower up, into the center of each
round spread with olive paste. Press a cut or sliced up mushroom cap into the center
of each onion round. Slant the cap a little so that the slices separate.
Brush each round generously with oil and sprinkle generously with Parmesan,
salt and pepper. Bake for about 17 minutes or until the bottoms are
lightly browned. Serve warm. Yield: about 2 dozen
Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A40

Posted to MCRecipe Digest V1 #309

Date: Sat, 23 Nov 1996 22:46:58 0600

From: Jackie Bordelon jbord@premier.net