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servings:24
cook time:18min
Ingredients
1-1/2 cups chopped, peeled eggplant
1 large zucchini, coarsely chopped (1-1/2 cups)
1/2 cup chopped onion
2 tablespoons olive oil
1 14-1/2-ounce can diced tomatoes with basil, oregano, and garlic
1/2 cup finely chopped cooked ham
1/4 teaspoon pepper
1 17.3-ounce package frozen puff pastry (2 sheets)
1 egg
cook time:18min
Ingredients
1-1/2 cups chopped, peeled eggplant
1 large zucchini, coarsely chopped (1-1/2 cups)
1/2 cup chopped onion
2 tablespoons olive oil
1 14-1/2-ounce can diced tomatoes with basil, oregano, and garlic
1/2 cup finely chopped cooked ham
1/4 teaspoon pepper
1 17.3-ounce package frozen puff pastry (2 sheets)
1 egg
Directions
For ratatouille, cook eggplant, zucchini, and onion in hot oil in a large skillet about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes; bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until most of liquid has evaporated. Stir in ham and pepper; cool.
Thaw pastry according to package directions. Unfold pastry on a lightly floured surface. Trim a very thin strip from each side using a long knife. Cut each sheet into three strips along fold lines; cut each strip crosswise into five rectangles, making 30 total. Place 24 of the rectangles on ungreased baking sheets. Combine egg and 1 tablespoon water; brush mixture on rectangles. Cut each of the remaining rectangles into eight strips each (48 strips total; strips may be cut crosswise or lengthwise with a pastry wheel, if desired). Crisscross each pastry rectangle with two strips. Brush strips with egg mixture.
Bake in a 400 degree F oven for 15 minutes or until golden. Transfer to wire racks and cool. Split pastries in half horizontally. Place baked sides down on baking sheets; bake in a 400 degree F oven for 3 minutes. Cool on wire racks.
To serve, place bottom halves of rectangles on serving platter. Spoon about 2 tablepoons of the ratatouille mixture on each. Add tops. Makes 24.
Make-Ahead Tip: You may freeze these baked pastries, unfilled, in sealed containers up to 3 months. Another make-ahead option is to prepare the ratatouille ahead and chill it up to 3 days. Once assembled, the napoleons will hold up to 1 hour.
For ratatouille, cook eggplant, zucchini, and onion in hot oil in a large skillet about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes; bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until most of liquid has evaporated. Stir in ham and pepper; cool.
Thaw pastry according to package directions. Unfold pastry on a lightly floured surface. Trim a very thin strip from each side using a long knife. Cut each sheet into three strips along fold lines; cut each strip crosswise into five rectangles, making 30 total. Place 24 of the rectangles on ungreased baking sheets. Combine egg and 1 tablespoon water; brush mixture on rectangles. Cut each of the remaining rectangles into eight strips each (48 strips total; strips may be cut crosswise or lengthwise with a pastry wheel, if desired). Crisscross each pastry rectangle with two strips. Brush strips with egg mixture.
Bake in a 400 degree F oven for 15 minutes or until golden. Transfer to wire racks and cool. Split pastries in half horizontally. Place baked sides down on baking sheets; bake in a 400 degree F oven for 3 minutes. Cool on wire racks.
To serve, place bottom halves of rectangles on serving platter. Spoon about 2 tablepoons of the ratatouille mixture on each. Add tops. Makes 24.
Make-Ahead Tip: You may freeze these baked pastries, unfilled, in sealed containers up to 3 months. Another make-ahead option is to prepare the ratatouille ahead and chill it up to 3 days. Once assembled, the napoleons will hold up to 1 hour.
(Collect From Shine)
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