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Sun-drenched, melt-in-your-mouth vegetables wrapped in ultra-crisp fillo pastry, topped with a creamy burrata! It's the perfect dish for lunch with friends or a relaxing evening with the family. Simple to make, it's sure to delight all who try it. So why wait?
And believe me, the smell that wafts through the kitchen while this croustade is being prepared will make you irresistibly eager to try this delicacy!
Why you'll love it
- It's a super-simple dish: just place everything in an ovenproof dish and pop it in the oven.
- This is a seasonal, vegetarian summer recipe.
- All you need is a handful of ingredients.
- You can make it in many ways: removing certain vegetables, for example, or adding peppers. In winter, you can add carrots, leeks, parsnips, squash or beet.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Fillo pastry sheets, also called phyllo dough
- Eggplants : in season from June to September.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Zucchini: you can eat them fresh from May to October, when they're in season.
- Tomatoes: enjoy them from June to September, during their season.
- Herbs de Provence, to bring even more sunshine to your plate.
- A yellow lemon, to give a slightly tangy taste.
- A smooth, creamy, melt-in-the-mouth burrata.
Vegan and dairy-free version
- To make this recipe vegan, replace the burrata with the vegan cheese of your choice and check that your Pesto is vegan.
- To make this recipe dairy-free, replace the burrata with the vegan cheese of your choice.
The chef's advice
Don't add the burrata until you're ready to eat, otherwise it may soften the filo sheets.
Frequently asked questions
I recommend doing it at the last minute (or a few hours in advance at most), as that's when it'll be at its best!
A dry white wine: summer vegetables go well with a dry, crisp white wine, such as Sauvignon Blanc, Pinot Grigio or Vermentino.
For rosé lovers: a Provence, Grenache or Mourvèdre would be perfect!
Finally, if you like red wine, opt for a light red, such as a Pinot Noir or Gamay.
This croustade is perfect with a fresh salad or roast potatoes.
This summer vegetable croustade can be stored for 3 days at room temperature, covered with aluminum foil.
Other gourmet recipes
If you make this Croustade, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
French summer veggies Croustade
- 10 fillo pastry sheets also called phyllo dough
- 2 tablespoons olive oil
- 1 ⅓ cups tomatoes diced
- 3 ⅔ cups eggplant diced
- 2 cups zucchini diced
- 2 eggs
- ¾ cup milk
- 1 teaspoon garlic powder
- 1 tablespoon Herbes de Provence
- 3 tablespoons Pesto
- ½ lemon
- 1 cup burrata
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- Preheat your oven to 350°F/175°C in convection mode. Drizzle olive oil into a rectangular oven-safe dish and spread it evenly with a brush.
- Place a fillo pastry sheet on your work surface and fold it accordion-style with your fingers. Place it in the dish and repeat the process with the remaining fillo pastry sheets.
- Drizzle another olive oil on top of the fillo pastry sheet. Cut thin strips of eggplant, zucchini, and tomato, and add them into the folds of the fillo pastry sheets.
- In a bowl, mix the milk, eggs, garlic powder, and Herbes de Provence. Pour the mixture over the fillo pastry sheets and vegetables.
- Season with salt and pepper, then bake for 30 to 35 minutes.
- After removing from the oven, add the Pesto and lemon zest. Only add the burrata when ready to serve, as it might soften the fillo pastry sheets if added too early.