Recipe
Roasted Vegetable & Goat’s Cheese Jalousie
A colourful vegetarian jalousie layered with roasted pepper, courgette, aubergine, red onion and goat’s cheese beneath crisp golden pastry, ideal for a light lunch or relaxed meat-free supper.
Ingredients
Method
20 mins prep50 mins cook70 mins total
Heat the oven to 220°C/200°C fan. Toss the pepper, courgette, onion and aubergine with oil, thyme, salt and pepper, then roast until tender and lightly browned.
Stir the balsamic vinegar through the vegetables, spread them out to cool and reduce the oven to 200°C/180°C fan.
Cut the pastry into two rectangles and put one on a lined baking tray. Arrange the cooled vegetables over it, leaving a 2cm border, then crumble over the goat’s cheese and herbs.
Brush the pastry border with beaten egg. Cut slits in the folded second rectangle and carefully unfold it over the filling.
Press and crimp the edges, brush the top with egg and bake for 25–30 minutes until risen and golden.
Rest for 5–10 minutes before slicing.
Notes
Keep the filling cool before assembling the pastry so the base stays crisp.
About this recipe
Roasting the pepper, courgette, aubergine and red onion first concentrates their flavour and keeps the pastry filling pleasantly dry. Soft goat’s cheese, thyme and a little balsamic vinegar bring the vegetables together in a colourful vegetarian centrepiece with a bright, savoury finish.
Let the vegetables cool before assembling so the pastry stays flaky and rises properly. The finished jalousie is best served warm with a leafy salad, but it also holds well for a packed lunch or relaxed buffet. Cut it after a short rest so the filling settles neatly.
