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Vegetable Napoleon With Roasted Garlic Vinaigrette

Western.Chefs's picture
Ingredients
  Kosher salt To Taste
  Garlic 1 Clove (5 gm)
  Garlic bulb 1
  Shallot 1
  Balsamic vinegar 3⁄4 Cup (12 tbs)
  Extra virgin olive oil 1 Cup (16 tbs) (3/4 Cup Plus 2 Tablespoons)
  Puff pastry sheet 2 1⁄2
  Eggplant 1 1⁄2 Pound
  Olive oil 3⁄4 Cup (12 tbs)
  Lemon juice 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Sesame tahini 2 Tablespoon (From Gourmet Food Aisles Of Grocery Store)
  Shiitake mushrooms 4 Ounce, stemmed and julienned
  Finely chopped shallots 3 Tablespoon
  Spinach 12 Ounce, stemmed, washed, and dried
  White wine 3 Ounce
  Creme fraiche 1⁄4 Cup (4 tbs) (red colored, For Garnish)
  Yellow bell peppers 1 (For Garnish)
  Red bell peppers 1 (For Garnish)
  Dried parsley 1 Teaspoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 350°.
Spread kosher salt 1/4 inch thick in a 6-inch square or smaller baking pan.
Place the bulb of garlic in the center, root-side down.
Drizzle 2 tablespoons of the olive oil over the garlic.
Bake the garlic for 35 to 45 minutes, until bulb is soft.
Remove it and let it cool.
Cut the root end off the bulb and squeeze out the roasted garlic.
Discard the skin.
In a food processor combine the shallots, garlic and roasted garlic pulp.
Process the mixture for 1 minute.
While the machine is running, slowly add the vinegar and then the oil to emulsify.
Season with salt and pepper.
Set the vinaigrette aside.
Prepare napoleons.
Turn oven up to 400°.
Place each pastry sheet onto a baking pan to fit.
Place a second baking pan of the same size over the top.
Put an oven-proof weight on top.
Bake the pastry for 15 minutes or until the sheets have a light golden color.
Reduce the oven temperature to 350°.
Place the warm sheets on a cutting surface.
Cut each in half lengthwise.
Divide each half again into 5 3 x 4-inch rectangles.
This should make 25 rectangles.
Set the pastry aside.
Slice the eggplants in half.
Score their surfaces with a knife and brush lightly with olive oil.
Season with salt and pepper.
Place the eggplant halves on a baking pan, scored side up.
Bake for 30 minutes or until soft.
Let the eggplant cool.
When the eggplant reaches room temperature, scoop out the pulp and place it in a cheesecloth.
Squeeze out the excess liquid and discard it.
In a large bowl combine the pulp, 1/4 cup of olive oil, the lemon juice, minced garlic and sesame tahini.
Whisk until a smooth paste forms.
Season with salt and pepper.
In a large skillet heat the remaining olive oil over medium heat.
Add the mushrooms and saute for 20 seconds.
Add the shallots and cook for 1 minute.
Add the spinach and cook for 30 seconds.
Deglaze the pan with the wine, and cook for 30 seconds.
Remove the pan from heat.
Season with salt and pepper.
Spoon the mushroom mixture evenly over 8 pastry rectangles.
Over another 8 rectangles spread each with 2 tablespoons of the eggplant mixture.
Place these rectangles on top of the mushroom mixture, eggplant-side up.
Place another rectangle over the eggplant on top of each napoleon.
Drizzle 1/4 cup of the vinaigrette around each serving plate.
Garnish the bottom layer of the napoleons if desired with slightly blanched squares of red and yellow peppers.
Pipe the creme fraiche onto the napoleons using a thin pastry tip and finish with a sprinkle of parsley or chives.

Recipe Summary

Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Vinegar

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