Summer Vegetable Vol-au-Vent
A French-inspired puff pastry shell filled with a mixture of sautéed eggs, red onions, carrots, and yellow bell peppers, perfect for a light and refreshing summer meal.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- French
Ingredients
- 6wholeEggs, beaten
- 1sheetPuff Pastry, thawed
- 1mediumRed Onion, diced
- 2mediumCarrots, peeled and diced
- 1mediumYellow Bell Pepper, diced
Step-by-Step
- 1
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface and cut into four equal squares. Place the squares on a baking sheet lined with parchment paper.
5m400°F - 2
Using a fork, prick the puff pastry squares several times to prevent them from puffing up too much. Bake the pastry shells for 15-18 minutes, or until golden brown. Remove from the oven and let cool slightly.
18m400°F - 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes, or until translucent.
4mmedium heat - 4
Add the diced carrots and yellow bell pepper to the skillet. Sauté for an additional 5-6 minutes, or until the vegetables are tender.
6mmedium heat - 5
Pour the beaten eggs into the skillet and gently scramble them with the sautéed vegetables, stirring frequently, until the eggs are cooked through, about 2-3 minutes.
3mmedium heat - 6
Spoon the sautéed egg and vegetable mixture into the baked puff pastry shells. Serve immediately while the pastry is still warm and crispy.
3m