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Courgettes and peppers are perfect for this vegetarian dish. Use ready-made pastry and this will take no time at all.
Roll out the pastry on a floured surface to make a very thin rectangle about 43cm x 33cm (17 x 13 inches). Cut the pastry into three long strips lengthways so each width of pastry measures about 13 cm (5 ½ inches ). Place two strips on one baking sheet and the third on another. Brush one strip with beaten egg and milk and sprinkle with parmesan cheese. Slide both baking sheets into a preheated oven at 220 degrees celsius for about 10 mins until the pastry is crisp and golden brown.
Mix the prepared vegetables together with the oil in a poly bag or in a bowl and toss so they are evenly coated, sprinkle with salt and pepper. Tip into a roasting tin and roast in preheated oven for about 30 mins turning from time to time until soft and golden brown. Set aside to cool.
Lay one of the unglazed strips of puff pastry on a baking sheet, top with half of the vegetables and half of the Roquefort cheese. Repeat using another unglazed strip and the remaining vegetables and cheese. Finish sitting the glazed pastry on top and press down lightly. Cover the top of the mille feuille with tin foil.
Carefully transfer to preheated oven to 180C/Gas 4/170 Fan and bake for about 10 mins until piping hot. Cut into 6 slices. Serve hot with dressed green salad.
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