4 Serves
45 Mins
Wash and prepare all vegetables. Using a chef's knife and cutting board, thinly slice the tomatoes, zucchini, olives, and onion. Slice or dice the eggplant into small, uniform pieces.
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Vitamin E
2 mg / 15 mgVitamin K
68 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
361 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
243 mg / 1,250 mgPotassium
632 mg / 4,700 mgSodium
713 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Preheat your oven to 200°C. Line a baking tray with parchment paper.
Roll out the puff pastry on a clean surface. Use a 13 cm bowl as a guide to cut out pastry rounds, then transfer them onto the prepared baking tray.
Using a smaller 10 cm bowl or cookie cutter, gently press an impression into the center of each pastry round to create a border.
Spread a thin layer of tomato sauce over the center of each pastry round. Top with the sliced vegetables, olives, and your choice of white cheese or Parmesan.
Bake in the preheated oven for 15 minutes, or until the pastry edges are golden brown. Five minutes before the end of baking, sprinkle with finely chopped chili peppers if desired.
Remove from the oven, garnish with fresh arugula, and serve immediately.
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