Cut all vegetables in small pieces, drizzle with olive oil, season and roast. Set aside and prepare the puff pastry. Roll until 2mm thick and cut in a square shape. Brush with egg. Cut 1cm strips of puff pastry and form a border. Brush again with egg and sprinkle some sesame seeds. Prick with a fork and chill for 30 minutes. Bake in preheated oven 220⁰c until the pastry is golden. With a knife, cut the centre of the puff pastry and arrange the roasted vegetables and mozzarella di buffola. Bake in oven until mozzarella is melted. Serve on rocket leaves and some balsamic glaze.

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