Our dinner tonight was a quick fix using a ton of veggies on their last legs. Omelettes, pizza, flatbreads, and puff pastry are great ways to use up ingredients you want to get rid of.

Tonight’s puff pastry was light and flavourful – chock full of veggie goodness. Most of the veggies were local grown – bonus points in winter!

I started by caramelizing an onion, then sauteed some frozen leafy greens. I chopped some red pepper and vine-ripened tomatoes and seasoned all of the veggies with Epicure’s Chimichurri seasoning, a pinch of kosher salt, and some fresh ground pepper for depth of flavour.

After coating the thawed puff pastry with olive oil, I topped it with the veggies. My favourite topping – and the one that pulled it all together – was a generous layer of herbed Ontario goat cheese crumbled all over the top. So creamy and savoury.

Finally, it was all baked in the oven at 400° for about 20 minutes. The centre of the pastry was not as flaky or puffy as the sides, but it was all delicious!

Of course, the oldest child refused to eat it (and had already had some frozen pizza for dinner. He didn’t starve.) The youngest has still been living off soup, but surprisingly helped himself to a piece after we had finished. So kid approved? Maybe… just depends on the kid!