Recipe Category / Savory pies and Tarts

Savory Provencal Studel

1 hour Family 1
Ηands on Portion(s) Difficulty

Ingredients

1 eggplant, cut into slices

2 red bell peppers, seeds removed and
quartered
2 yellow bell peppers, seeds removed and
quartered
5 teaspoon(s) olive oil, infused with basil
50 g butter, melted
50 g parmesan cheese, grated
50 g pine nuts, toasted
basil leaves
100 g gruyere cheese
5 phyllo dough sheets

Διατροφικός πίνακας

Nutrition information per portion

Method 272 11.0 13.0

Calories 21.3 Saturated Total Carbs
(kcal) Total Fat (g) Fat (g) (g)
Turn on the broiler, set to 200* C (390* F).
Drizzle the eggplants and peppers with the basil infused olive oil. Roast until they
14 % 30 % 55 % 5%
soften. The peppers need about 10 minutes and the eggplants need 20 minutes.
When the peppers are ready, transfer to a bowl and cover with plastic wrap. Let them
cool for 5 minutes. This process will help to peel them easier.
Adjust the oven to preheat at 180* C (350* F) Fan. 2.0 6.2 1.7 0.48
Line a baking pan with parchment paper and spread a sheet of phyllo dough on it. Sugars (g) Protein (g) Fibre (g) Sodium (g)
Brush phyllo with butter.
Repeat the same process for the remaining 4 sheets of phyllo dough. Sprinkle some 2% 12 % 7% 8%
grated gruyere and ½ the pine nuts over the top sheet.
Add the peppers, eggplants and the remaining grated gruyere and pine nuts in layers,
leaving a 2.5 cm border on the longer side.
Fold the longer edge with the border inward and roll into a log.
Brush the remaining butter over the top. Season with salt and pepper and sprinkle
some grated parmesan.
Transfer roll to baking pan and bake for 20 minutes, until crunchy and golden.