I’ve been meaning to try this recipe -or at least try a modified version of it- ever since I saw it printed in a magazine several weeks ago. It seemed so savory, hearty and simple. Perfect for a lazy Sunday brunch or lunch or dinner (might want to add a salad).

Then life got in the way, but finally I got around to making it. I made a few tweaks, mainly because I didn’t have some of the things in the original recipe on hand: I replaced the zucchini with bell pepper, but next time I’ll add both. I added only 1 can of tuna while the recipe called for two. And I used both yellow and red onion.

And perfect it was! I really liked the combination of flavors in this one and the puff pastry didn’t just hold it all together, it added a wonderful richness to it.

Ingredients:

10 puff pastry sheets
1 can tuna (packed in water)
15 green olives
1 small onion
1 small red onion
1 bell pepper
3 tomatoes
1 eggplant
1 1/2 tsp herbes de Provence
1 medium egg
salt & pepper
2 tbsp oil

Optional: zucchini

 
Directions:

Wash and chop the vegetables at any size you like. I prefer bigger pieces.

One of the annoying things about shooting from this odd angle is that I need test shots for everything. Turned out quite artistic, if I say so myself.

Heat the oil and sauté the onions for 2 minutes. I like my bell peppers with a bite, so I give the onions a head start.

Add the bell peppers and give everything 3 more minutes. Until the onions are translucent.

Add the diced eggplant and cook for an extra 5 minutes. Then you stir in the chopped olives.

 
Feel free to leave out the olives if you don’t like them. Heck, feel free to leave out/replace whatever vegetables you like.
 

Add the diced tomatoes.

Add the drained tuna and break it in smaller pieces.

Season it with 1 tsp herbes de Provence. I kinda like the shots at this angle.

Season it with salt and pepper to taste. You might even squeeze in a little fresh lemon juice for a bit of extra flavor.

 
Now you see, my oven isn’t that big so I made two vegetable and tuna rolls using 2 1/2 puff pastry sheets on the bottom and 2 1/2 on the top. You can make a big one!
 

Place half of the pastry at the bottom, really push the seams together and divide the veggie & tuna mix on top of it. Close off with the remaining pastry.

Cut a few -three or so- 2 inch vent holes in the top of the pastry.

Brush the pastry with a lightly beaten egg.

And sprinkle a little extra herbes de Provence all over.

 
Bake in a preheated oven at 400F˚ (200C˚) for 25 minutes. Until the pastry is golden brown.
 

Provençal vegetables with tuna in a light flakey puff pastry. It’s easy and so darn tasty.

 
* recipe adapted from Libelle magazine