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Recipe Category / Savory pies and Tarts
Savory Provencal Studel
  • Turn on the broiler, set to 200* C (390* F).
  • Drizzle the eggplants and peppers with the basil infused olive oil. Roast until they soften. The peppers need about 10 minutes and the eggplants need 20 minutes.
  • When the peppers are ready, transfer to a bowl and cover with plastic wrap. Let them cool for 5 minutes. This process will help to peel them easier.
  • Adjust the oven to preheat at 180* C (350* F) Fan.
  • Line a baking pan with parchment paper and spread a sheet of phyllo dough on it. Brush phyllo with butter.
  • Repeat the same process for the remaining 4 sheets of phyllo dough. Sprinkle some grated gruyere and ½ the pine nuts over the top sheet.
  • Add the peppers, eggplants and the remaining grated gruyere and pine nuts in layers, leaving a 2.5 cm border on the longer side.
  • Fold the longer edge with the border inward and roll into a log.
  • Brush the remaining butter over the top. Season with salt and pepper and sprinkle some grated parmesan.
  • Transfer roll to baking pan and bake for 20 minutes, until crunchy and golden.


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Nutrition information per portion

Calories (kcal)
14 %
Total Fat (g)
30 %
Saturated Fat (g)
55 %
Total Carbs (g)
5 %
Sugars (g)
2 %
Protein (g)
12 %
Fibre (g)
7 %
Sodium (g)
8 %

*Based on an adult’s daily reference intake of 2000 kcal.