The savory puff pastry sunflower is a flower-shaped savory pie enjoyed by everyone, a beautiful centerpiece for celebrations. A quick savory pie to prepare and very scenic. A vegetarian recipe perfect for a buffet or a special occasion. I brought it to Grandma Benedetta for the Easter holidays.
Recipe WITHOUT eggs, also suitable for vegans using vegan ricotta or crumbled tofu.
HARVEST season for #wildherbs
#borage – spring and summer
#wild hops – spring
#silene – spring
#nettles – spring and autumn
#poppy leaves – from December to April
#dandelion – from January to April
leafy vegetables
#fresh or frozen chard: all year
#fresh spinach: spring and autumn
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 18
- Cooking methods: Electric oven
- Cuisine: Wellness
- Seasonality: All seasons
- Energy 166.86 (Kcal)
- Carbohydrates 12.80 (g) of which sugars 0.40 (g)
- Proteins 3.33 (g)
- Fat 11.43 (g) of which saturated 2.19 (g)of which unsaturated 8.40 (g)
- Fibers 0.46 (g)
- Sodium 118.06 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Savory Puff Pastry Sunflower with Vegetables
- 7 oz ricotta (vegan or blended tofu)
- 2 rolls puff pastry (round)
- as needed salt (and nutmeg)
- as needed shelled sunflower seeds
- 6 oz silene or silene (or other field herbs)
- 2 oz onion
- 1 thread extra virgin olive oil (or peanut oil)
- as needed fine salt
As an alternative to cooked vegetables in a pan, you can use boiled spinach, well-drained and blended. Or also tender raw herbs simply blended.
Tools
- 1 Chopper electric
Savory Puff Pastry Sunflower with Vegetables
Prepare the cooked vegetables
In a non-stick pan, sauté the onions with oil and water, then add the cleaned and chopped herbs. Salt and cook until the vegetables are soft.
Let it cool and with the chopper blend it into a cream.
Remove the two rolls of puff pastry from the refrigerator.
Prepare the green filling
In a bowl, pour the vegetable sauce, add the well-drained ricotta, salt, and freshly grated nutmeg. Stir to combine everything.
ASSEMBLE the sunflower
Roll out the two rolls of puff pastry.
On one of the rolls, mark a circle in the center with a bowl (about 4 inches in diameter). Then place the filling in the circle and then in a ring along its border as shown in the picture above.
Place the second puff pastry roll on top. Press the bowl again to outline the inner circle, and then seal the edges of the two puff pastries along the entire outer circumference.
With a pizza wheel or pasta cutter (or a knife with a smooth and sharp blade) cut the sunflower into rays stopping at the beginning of the marked central circle. I made 16 petals but you can make more, making sure to keep them even with each other.
Gently roll each petal a couple of times onto itself.
Decorate the center by inserting vertically unshelled sunflower seeds, or brush the center with water and cover with sesame or poppy seeds.
Cook in a preheated static oven at 356°F for about 30 minutes.
VARIATIONS of the savory puff pastry sunflower
– red radicchio cream and spreadable cheese
– black cabbage pesto and robiola
– raw julienned zucchini and philadelphia
FILLINGS for omnivores
– cooked ham (speck or salami) and cheese
