Pesto Goat Cheese Vegetable Strudel
Today, Sexy Husband and I are celebrating 7 years of wedded bliss! So I wanted to make something nice and, let’s be honest, I never turn down a chance to experiment and maybe whip up something new for the cookbook. It turned out to be so so yummy so it may just make an appearance in the cookbook. I need to come up with some way of making phyllo pastry healthier(so basically I need a miracle), before it will really earn cookbook possibility. But I guess there’s always room for the odd treat. I haven’t written this down as a full recipe but here’s the basic idea in case you want to give it a try…
Make the pesto: In a food processor, pulse together fresh basil, pine nuts, olive oil, lemon juice, garlic and salt.
Prep the phyllo: Brush 8 layers of good quality phyllo pastry with a little bit of melted butter and layer them on a baking sheet.
Spread the pesto down the center of the pastry. Crumble a generous amount of goat cheese on top of the pesto. Layer with any vegetables you like. I used: zucchini, tomato, green pepper, mini patty pan squash, mushroom, onion.
Fold pastry over the vegetables brush with egg wash. Bake at 350 for about an hour. This served four of us, as an entree with a little left over.
Give it a try and let me know what you think!
fig & fennel 