Name: Puff Pastry Squares with Ratatouille
Prep time: 160 min
Cook time: 60 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 sheets puff pastry; 1 egg; 1 onion, medium; 1 eggplant, large; 1 zucchini, large; 1 red bell pepper, medium; 1 green bell pepper, medium; 2 tomatillos, medium; 1 clove garlic; olive oil

Preparation

1h 40 mins

Low

We will start by preparing the puff pastry squares. While they bake and then cool, we will have time to prepare all the vegetables. Preheat the oven to 200ºC. We roll out one of the sheets of puff pastry. We beat the egg and brush the rolled-out sheet with the beaten egg. We place the other sheet on top of the brushed one and divide it into 4 parts. We place the 4 parts on the baking tray and bake for 15 - 20 minutes at 200ºC, until they are golden. We cut the onion into rings, the garlic clove into small pieces, the eggplant and zucchini into slices about 1cm thick, and the peppers and tomato into small cubes. By this point, we should have the squares ready or almost ready, so if they are ready, we take them out of the oven and let them cool. We will need a large skillet to prepare the vegetables; I always use a wok in these cases, which works great. We put a little oil in the pan, enough to cover the bottom, and add the garlic to fry over medium heat. When they are golden, we add the onion and, with the skillet covered, let it sauté until it becomes transparent. We add the peppers, zucchini, and eggplant and let them cook, keeping the skillet covered, for about 15 minutes. The eggplant will indicate the correct cooking time, as it will be the vegetable that is ready first (soft and golden in color). When we see these signs in the eggplant, we add the chopped tomatoes and let them cook for about 10 minutes uncovered, so that the water remaining in the skillet evaporates. After 10 minutes, we remove it from the heat and set it aside.