Vegetable Strudel

When there are showers in May, it is the perfect time to make vegetable strudel. After gathering some fresh veggies from the grocery store, I found this great recipe and of course changed it up a bit and now you can give it a try!


serves 8 – 10.

Use fresh vegetables if at all possible!

Vegetable Strudel

2 shallots chopped
3 tablespoons olive oil
8 oz. squash (or other veg)
2 zucchini, cut into rounds
8 oz. cauliflower florets
4 scallions
3 teaspoons fresh thyme
Salt and pepper to taste
3 eggs
¼ cup milk
1 tablespoons Parmesan

a sprinkling of cayenne pepper

1 sheet puff pastry
1 egg yolk

Preheat oven 350. Saute shallots, add other vegetables and thyme, sprinkle with cayenne, for 5-7 min. Season, set aside. Beat eggs, milk and Parmesan. Season. Roll out pastry, butter 8 inch bread pan, line with parchment, then with dough (cut to fit). Fill with mix: 1/3 mix, 1/3 milk/egg mix and repeat 2x. Fold parchment over and brush with egg yolk. Bake 45 min, dust with herbs and serve in slices.

You can also make it in a ramekin and put the dough over the top, then flip over and serve as pictured.


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