Pacchetti di verdure (filo pastry vegetable parcel)

Method

1. Preheat the oven to 200C/gas 6. Cut the leek into long strips and blanch in boiling water for 1-2 minutes, until softened. Drain and refresh in cold water. Pat dry and set aside. These strips will be used to secure the filo pastry parcel.

2. Whisk together the olive oil, vinegar, garlic and mint, and leave on one side.

3. Trim and finely pare the courgette into ribbons using a potato peeler. Pour over the dressing, and add the tomatoes and olives. Leave to steep for 15 minutes before draining the vegetables from the dressing.

4. On a baking tray, stack rectangles of filo pastry (about 15cm square) on top of each other, sprinkling the top layer with cheese. Spoon the steeped courgettes, tomatoes and olives into the centre of the pastry square and cover with the truffle slices. Brush around the edges of the pastry with egg yolk and scrunch them up to make a parcel which encloses the filling. Secure in place with the blanched leek strips. Bake for about 20 minutes, until the pastry is golden.

5. Arrange the lettuce leaves in a bowl. Whisk together the lemon juice and olive oil, and season well. Drizzle the dressing over the leaves and serve alongside the mille feuille.

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Ingredients

1 leek
6 tbsp extra virgin olive oil
3 tbsp Balsamic vinegar
1 garlic clove, crushed
3 tbsp finely chopped Mint
6 small courgettes
150g cherry tomatoes, quartered
100g Kalamata olives, pitted
400g sheets of Filo pastry
150g Pecorino cheese, grated
16 slices white or black truffle, from a can
1 egg yolk, beaten
salt and pepper

To serve

4 handfuls frisée lettuce
1 tbsp lemon juice
3 tbsp Olive oil
salt and pepper

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