Vegetable strudel with fontina cheese

If you’re looking for an easy and delicious vegetarian option for your next meal, look no further than vegetable strudel with . Made with crispy puff pastry, savory vegetables, and creamy, fontina cheese, this dish is sure to satisfy even the pickiest eaters.

To start, you’ll need to gather a few key ingredients: puff pastry, fontina cheese, and your choice of vegetables. While almost any vegetable will work well in this dish, some popular options include bell peppers, mushrooms, zucchini, and eggplant. You’ll also want to have a few seasonings on hand, such as garlic, salt, and pepper, to add flavor to the vegetables.

To begin, you’ll need to preheat your oven to 400 degrees Fahrenheit. Then, prepare your vegetables by slicing them into thin, bite-sized pieces. Heat a skillet over medium heat and add a little olive oil. Once the oil is hot, add the sliced vegetables to the pan and stir until they are soft and cooked through. Add a little garlic, salt, and pepper to taste, and set the vegetables aside to cool.

While the vegetables are cooling, prepare the puff pastry. Roll out the pastry on a floured surface until it is 1/4 inch thick. Then, cut the pastry into a rectangle that is approximately 12 x 16 inches. Next, cut thin strips along the edges of the pastry, leaving a square in the middle that is 8 x 12 inches.

Now it’s time to assemble the strudel. Start by sprinkling a layer of shredded fontina cheese over the center of the pastry. Then, spoon the cooled vegetables over the cheese, making sure to spread them evenly. Finally, sprinkle another layer of fontina cheese over the vegetables.

To fold the strudel, start by folding the short edges of the pastry inward over the cheese and vegetables. Then, carefully fold the long edges of the pastry over the filling, making sure to seal the seams. Press down lightly on the pastry to make sure it is tightly sealed.

Place the strudel on a baking sheet lined with parchment paper and brush the top with a little beaten egg. This will help the pastry brown and become crispy. Bake the strudel for 25-30 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.

Once the strudel is finished baking, let it cool for a few minutes before slicing it into portions. Serve the strudel warm, alongside a simple salad or some crusty bread.

Vegetable strudel with fontina cheese is a versatile dish that can be served as a main course or a side dish. It’s perfect for vegetarians or anyone who wants a tasty and healthy meal option. The combination of flaky pastry, savory vegetables, and melty cheese is sure to be a crowd-pleaser, and with only a few simple ingredients, it’s easy to make at home.

So the next time you’re in the mood for something hearty and comforting, give this vegetable strudel recipe a try. Your taste buds (and your stomach) will thank you!