Fire-Roasted Vegetables en Croûte
A torte of grilled, sliced vegetables - mushrooms, sweet bell peppers, grilled eggplant slices and squash - layered with wheat berries, spinach, and pesto, in a decorated puff pastry. Exotic, unique, delicious! (Product shown with asparagus & tomato slices added.)
CONTAINS:Milk, Wheat, Soy.
Serving Size: 8.5oz
Servings per container: 1
|Amount Per Serving||Calories||% Daily Value|
|Calories from Fat||200|
*Percent Daily Values are based on a 2,000 calories diet. Your daily intake may be higher or lower depending upon your caloric needs.
If time allows, defrost "en Croûte" entrées for up to 2 hours in refrigerator. Place product 2" apart on a non-stick baking pan. In a small bowl, blend an egg thoroughly with 1T. water and "paint" the pastry with the egg mixture, using a pastry brush. Bake in pre-heated oven at 425°F. for first 15 minutes; check after 15 minutes and cover pastry with foil if it is browning too quickly; lower temperature to 375°F. Continue to cook for 15 to 20 minutes or until internal temperature of 160°F. is reached. Refrigerate leftovers promptly.
Avg rating: based on 35 rating(s).
|I think the recipient really enjoyed this dish.|
|DR. NORMA B. (05/17/2017)|
|The crust was delicious, but I wasn't a fan of the filling.|
|Veronica P. (04/26/2017)|
|So delicious, had all the right spices, plan on ordering again|
|Tina P. (03/21/2017)|