Choose section to search
Type to search
Recipe Book
Recipe Category / Savory pies and Tarts
Savory Provencal Studel
Method
  • 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.

 

Rate this recipe You need to login
0 ratings
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(7)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
(2)
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
(1)
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
(1)
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(1)

Nutritional
Chart

Nutrition information per portion

272
Calories (kcal)
14 %
21.3
Total Fat (g)
30 %
11.0
Saturated Fat (g)
55 %
13.0
Total Carbs (g)
5 %
2.0
Sugars (g)
2 %
6.2
Protein (g)
12 %
1.7
Fibre (g)
7 %
0.48
Sodium (g)
8 %

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