Vegetable medley Napoleon

For 6 people:

  • 27 Brick pastry sheets
  • 1cl of olive oil
  • 1 red onion
  • 2 zucchinis
  • 1 eggplant
  • 1 can of chopped tomatoes
  • 1 garlic clove chopped
  • 90g of mozzarella
  • Rosemary


  • Preheat the oven to 410°F.
  • Soften the sliced onion in the olive oil.
  • Add the zucchinis and eggplant cut into cubes and the chopped tomatoes for about twenty minutes. Half way through cooking, add the chopped garlic.
  • During this time, lightly brush the sheets of brick pastry with butter and then cut into 54 squares measuring 10×10 cm (approximately half a sheet).
  • Group them into threes to make 18 packs.
  • To make your first Napoleon, place 1 pack of 3 squares on your tray and then cover with a first layer of the mixture, add a second pack of squares, and then cover again with the mixture. Repeat this one more time.
  • Cover the last layer of brick with mozzarella and rosemary.
  • Repeat the same procedure for the other 5 Napoleon.
  • Bake for about 10 or 12 minutes.

For a light and very tasty dish.

JR Brick

30 minutes


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