Mini buns with sunny vegetables, mozzarella
- 1 Shortcrust pastry TARTTE EN GOLD® PhoursOil Free HERTA®
- 1 small zucchini
- 1 small eggplant
- 1/2 small red onion
- Pureed sun-dried tomatoes
- 20 mozzarella balls
- A dozen basil leaves
- Salt pepper
Preparation 30 mins
Cooking 30 mins
Peel and chop the red onion. Wash and cut the aubergine and zucchini into small dice of half a centimeter.
In a saucepan, brown the onion, zucchini and aubergine with a tablespoon of olive oil for 3 minutes over high heat then cook over low heat for about 10 minutes, the vegetables must be tender, salt and pepper.
Add the candied tomato purée and leave to cool.
Preheat your oven to 200°C (th.6/7). Unroll the dough and cut out circles of 7 to 8 cm. Place the filling in the center of the circles, place hoursni ball of mozzarella, fold the dough and weld well.
Place the buns on your baking sheet covered with a sheet of parchment paper. Brush them with egg yolk dissolved in a little water using a pastry brush.
Bake in your oven for about 15 minutes.
Cutting the vegetables into small dice will allow you to form pretty little balls. Take the time to seal the dough to avoid mozzarella leaks.