Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce

Vegetarian Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce Recipe from France

Region / culture: France | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce is a delicious and elegant dish that combines the flavors of roasted red peppers, tender asparagus, creamy feta cheese, and a savory red pepper sauce. This recipe is perfect for a special occasion or a fancy dinner party.

History

The origins of Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce are not clear, but it is a modern twist on the classic Napoleon pastry. This savory version of the traditional dessert features layers of puff pastry filled with eggs, cheese, roasted peppers, and asparagus, all topped with a flavorful red pepper sauce.

Ingredients

Napoleons

1 sheet of frozen puff pastry, partially thawed
16 slender asparagus spears, trimmed to 5-inch lengths
6 large eggs
1 package (4 oz or 113 g) of crumbled feta cheese or crumbled vegan cheese

Red pepper sauce

1 can (13.75 oz or 390 g) of water-packed roasted red peppers, or 2 roasted red peppers
1.25 cups of nonfat milk or soymilk
2 tbsp of unsalted butter or soy margarine
2 tbsp of all-purpose flour
0.5 tsp of seasoning salt, or to taste
0.5 tsp of freshly ground black pepper, or to taste

How to prepare

Preheat oven to 375°F (191°C)
Spray a baking sheet with nonstick cooking spray.

To make the Napoleons

Open the puff pastry sheet and lay it flat, then slice it in half across the 3 fold lines.
Cut the halved sheet into 3 strips along the fold lines, resulting in a total of 6 pastry rectangles.
Set aside 2 of the rectangles for later use.
Place the remaining 4 pastry pieces on the baking sheet and bake for 15 minutes.
Remove from the oven and set aside.

Red pepper sauce

Meanwhile, rinse the 2 roasted peppers, cut 4 strips to match the size of the pastry pieces, and set them aside.
Put the remaining red peppers into a blender or food processor along with 0.5 cup of milk or soymilk, and blend until smooth.
Melt the butter in a saucepan over medium heat, then stir in the flour until well blended.
Add the remaining milk and continue cooking until the mixture starts to boil.
Reduce the heat to low and stir in the puréed peppers, salt, and pepper.
Stir occasionally until ready to serve.
Steam the asparagus spears until tender, approximately 5 minutes. Set them aside.
Spray a 10-inch skillet with nonstick cooking spray and heat it over medium heat.
Beat the eggs, then stir them into the skillet and cook until set, lifting the edges to allow any uncooked eggs to run underneath.
Turn the cooked eggs out onto a large plate and slice them into 4 uniform rectangles to layer on the pastry.
Set aside any remaining cooked egg for later use.

To assemble the Napoleons

Cut each piece of baked pastry in half lengthwise.
Layer an egg rectangle, 1 tbsp of cheese, 1 rectangle of roasted pepper, and 4 asparagus spears onto one-half of the pastry, then top with the remaining piece of pastry.
Repeat this process until all ingredients are used up.
Bake for 7 to 10 minutes, or until heated through.
Remove from the oven and place on individual serving plates.
Top each serving with about 0.25 cup of the red pepper sauce, and sprinkle with equal amounts of the remaining feta cheese.
Serve hot.

Variations

Substitute the feta cheese with goat cheese or blue cheese for a different flavor profile.
Add cooked chicken or shrimp to the Napoleons for extra protein.
Use different vegetables, such as zucchini or mushrooms, in place of the asparagus.

Cooking Tips & Tricks

Make sure to partially thaw the puff pastry before cutting and baking to ensure it cooks evenly.

- Be careful not to overcook the asparagus, as it should be tender but still slightly crisp.

- When making the red pepper sauce, adjust the seasoning salt and black pepper to taste for a perfectly balanced flavor.

- Layer the ingredients for the Napoleons carefully to create a beautiful presentation.

Serving Suggestions

Serve Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce as a main course for a special dinner or lunch. Pair it with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Baking the puff pastry creates a light and flaky texture for the Napoleons.

- Steaming the asparagus ensures that it is cooked to perfection.

- Cooking the eggs in a skillet and slicing them into rectangles adds a unique touch to the dish.

Ingredient Substitutions

Use regular milk or cream in place of soy milk for the red pepper sauce.

- Substitute butter for soy margarine if desired.

- Any type of cheese can be used in place of feta cheese.

Make Ahead Tips

The components of Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce can be prepared ahead of time and assembled just before serving. Store the baked pastry, cooked eggs, and red pepper sauce in separate containers in the refrigerator.

Presentation Ideas

Arrange the Napoleons on individual serving plates and drizzle the red pepper sauce over the top for a beautiful presentation. Garnish with fresh herbs or a sprinkle of black pepper for an extra touch.

Pairing Recommendations

Pair Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftover Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce contains approximately 300 calories.

Carbohydrates

Each serving of Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce contains approximately 25 grams of carbohydrates.

Fats

Each serving of Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce contains approximately 15 grams of fats.

Proteins

Each serving of Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce contains approximately 12 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, calcium, and iron from the asparagus, red peppers, and feta cheese.

Alergens

This recipe contains dairy (feta cheese) and soy (soy milk and soy margarine) allergens.

Summary

Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce. It was a warm summer day, and I was strolling through the bustling farmer's market in search of some fresh vegetables for dinner. As I wandered through the colorful stalls, my eyes were immediately drawn to a vibrant display of ripe red peppers and crisp asparagus.

I struck up a conversation with the vendor, an elderly woman with a warm smile and a twinkle in her eye. She told me that she had been growing these vegetables for decades, using traditional farming methods passed down through generations. Intrigued, I asked her if she had any favorite recipes that featured red peppers and asparagus. She leaned in close and whispered conspiratorially, "Have you ever tried Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce?"

I was immediately intrigued. I had never heard of such a dish, but the combination of ingredients sounded irresistible. The vendor handed me a tattered piece of paper with the recipe scrawled in faded ink. She explained that it was a family recipe that had been handed down from her grandmother, who had learned it from a traveling chef many years ago.

Eager to try my hand at this intriguing dish, I rushed home and gathered all the necessary ingredients. I carefully roasted the red peppers over an open flame until the skin blistered and charred, then peeled and diced them into small pieces. I blanched the fresh asparagus until it was tender-crisp, then chopped it into bite-sized pieces.

Next, I crumbled tangy feta cheese into a creamy mixture of Greek yogurt and lemon juice, creating a rich and flavorful filling for the Napoleons. I carefully layered the crispy phyllo pastry with the feta mixture, roasted red peppers, and asparagus, creating a tower of flavors and textures.

Finally, I whipped up a spicy red pepper sauce to drizzle over the top, adding a burst of heat and brightness to the dish. As I took my first bite of the finished Napoleons, I was transported to culinary heaven. The flavors were rich and complex, with the sweetness of the red peppers balancing perfectly with the tangy feta and the earthy asparagus.

From that moment on, Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce became a staple in my cooking repertoire. Whenever I serve this dish to friends and family, they are always amazed by the unique combination of flavors and the artful presentation. I love sharing the story of how I discovered this recipe, and the memories of that warm summer day at the farmer's market always bring a smile to my face.

As I sit here now, reminiscing about the journey that led me to this delicious dish, I am filled with gratitude for the chance encounter with that wise old vendor. She may have just been a stranger passing through my life, but her gift of the Napoleons recipe has brought me a lifetime of joy and culinary inspiration. Cooking is more than just following a set of instructions – it is a journey of discovery, creativity, and sharing with others. I am grateful for every recipe I have learned over the years, but Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce will always hold a special place in my heart.