Whitesburg KY

Croustade will tempt even non-vegetarians

Roasted Vegetable Croustade

Roasted Vegetable Croustade

I love to talk about food. To me, food is the universal common denominator, because everyone has to eat. I love talking with strangers about the foods they loved as a child, or recipes they like to prepare, because those stories are often some of their happiest memories and a window into their culture.

My special Roasted Vegetable Croustade recipe is a crowd-pleaser. It’s a great appetizer or side dish for folks who aren’t vegetarians, a lovely main course for those who are, and a delicious way to form a bond with new friends and old.

To Roast the Vegetables:
1 cup olive oil, divided
3 red potatoes, scrubbed
and quartered
2 yellow squash, sliced
into 1/2-inch-thick slices
10 Brussels sprouts,
4 green onions, root ends
1 large carrot, cut into
1/2-inch pieces
2 celery roots, peeled,
trimmed and cut into 1/2-

inch pieces
1 large head of garlic, separated into cloves,
smashed and peeled
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons Italian
1/4 teaspoon sugar

1. Heat the oven to 400
F. Pour 1/2 cup of the olive
oil on a large sheet pan or
jelly-roll pan, 15 1/2 by 10
1/2 by 1 inch, coating pan
with the oil. Place pan in
oven to heat for 5 minutes,
watching carefully to make
sure it doesn’t overheat or
2. In a large bowl, mix
together the remaining 1/2
cup of oil, the potatoes,
squash, Brussels sprouts,
green onions, carrot, celery roots, garlic, salt, pepper, Italian seasoning and
sugar until the vegetables
are coated. Carefully place
vegetables on the heated
pan and roast for 15 to 20
minutes, stirring once after
10 minutes. Allow vegetables to cool before mixing
with the tofu cream filling.

To Make the Tofu Cream
1 container (4 ounces)
light whipped cream cheese
4 ounces soft, silken tofu,

1/2 cup Parmesan cheese
1/2 cup light mayonnaise
1 tablespoon Italian seasoning 1/2 teaspoon salt
1/2 teaspoon black pepper

In a large bowl, mix together the whipped cream
cheese, tofu, Parmesan,
mayonnaise, Italian seasoning, salt and pepper until
smooth. Refrigerate for 30
minutes to blend flavors.
Mix the cooled, roasted vegetables with the tofu cream
filling until well-blended.

To Make the Croustade:
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water

1. Thaw pastry sheet at
room temperature for 40
minutes. The oven should
already be heated to 400 F if
the vegetables were roasted

in it, or preheat oven as
2. Unfold puff pastry on
lightly floured surface. Roll
pastry into 16-by-12-inch
rectangle. Using butter- or
olive oil-flavored cooking
spray, lightly spray a shallow, round casserole dish or
a round baking dish. Place
sheets of parchment paper
or pieces of foil inside bowl
with strips overlapping the
edges to make the croustade
easier to remove. Lightly
spray the parchment or foil.
3. Place pastry in casserole dish or baking dish with
pastry edges overlapping
the sides. Mound vegetable
cream-cheese mixture in
center of the pastry. Leaving
an opening in the center,
fold the pastry edges around
the filling, crimping edges
under to form a bowl.
In a small bowl, mix together egg and water to
make an egg wash. Brush
pastry with egg mixture.
Bake the croustade 20 to 30
minutes or until the pastry
is golden brown. To serve,
allow to cool for 10 minutes. Using a spatula, gently
loosen croustade from the
baking dish or pan using
the sheets of parchment or
foil to help move it on to a
serving dish. Serve warm or
at room temperature.
Angela Shelf Medearis
is an award-winning children’s author, culinary historian and the author of
five cookbooks. Her latest
cookbook, “The New African American Kitchen,” is in
bookstores now. She’s known
as The Kitchen Diva and is
the executive producer and
host of “The Kitchen Diva!”
television cooking show.
Visit her Web site at www.

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