Roasted Vegetable Strudel
From chef Kjeld Peterson of Market Cafe (149 Madison) comes this tasty, versatile dish that doubles as an entree or an appetizer.
Toss eggplant with a few tablespoons of olive oil. Season with salt and pepper. Place eggplant in a single layer on a cookie sheet and bake at 350° until soft (about 15 minutes). Toss zucchini with a few tablespoons of olive oil. Season with salt and pepper. Place zucchini in a single layer on a cookie sheet and bake at 350° until soft (about 15 minutes). Pour 3 T. olive oil into a large sauté pan over medium-high heat. Add sliced onions. Season with salt and pepper. Cook onions until well caramelized (soft and brown), stirring frequently.
Preheat oven to 425°. Lay the defrosted puff pastry sheets on parchment paper. Brush pesto sauce down the middle third of the sheet (long way). Crumble half of the goat cheese on top of the pesto. Layer the rest of the vegetables on top of the goat cheese. Season with salt and pepper. Repeat with second sheet of puff pastry and remaining pesto, cheese, and vegetables.
Using a pastry brush, brush some beaten egg on one edge of the puff pastry. Spread filling evenly inside pastry. Fold the side of the pastry without the beaten egg over the filling; stretch if needed. Roll the whole log over onto the edge with the beaten egg, overlapping the edges. Score the top of the log (barely drag a knife over the dough, just give it a crease). Brush the top with beaten egg. Sprinkle with parmesan cheese and finely chopped herbs.Bake at 425° until the puff pastry is golden brown, about 30 minutes. Rotate the pan once during baking. Cool completely on sheet. Use a serrated knife to slice the strudel. Serves four as an entrée — or more if sliced into one-inch wide "fingers" and served as an hors d'ouevre.