French cuisine · Dough, Pasta & Rice

Friand aux Légumes

Puff pastry rolls with finely diced vegetables and herbs, crisp outside and bound moist inside.

Ingredients · for 4 servings

• 1 puff pastry
• 2 carrots
• 1 zucchini
• 1 red bell pepper
• 1 leek
• 150 g crème fraîche
• 50 g Gruyère
• 1 bunch tarragon
• 2 eggs
• 2 tbsp olive oil
• salt, pepper

Instructions

1. Cut the carrots, zucchini and bell pepper into even 5 mm dice, halve the leek lengthwise, wash and cut into fine half-rings.
2. Heat the olive oil and sauté the carrots with the leek for 5 min, then add the zucchini and bell pepper and cook for another 5 min until the vegetables are tender-crisp and the liquid has evaporated.
3. Remove from the heat, stir in the crème fraîche, grated Gruyère, one egg and the finely chopped tarragon, and season generously with salt and pepper.
4. Let the mixture cool completely so the puff pastry doesn't turn soggy when filled.
5. Cut the puff pastry into eight rectangles, place the filling as a strip down the center of each, fold the long sides over so they overlap, and place seam-side down on a baking sheet.
6. Brush with the second beaten egg, score twice on the diagonal and bake at 200 °C for 22–25 min until golden brown; let cool briefly and serve warm.