roasted garlic and veggie moons

By Shivani

Ingredients

• 8 oz Yukon Gold potatoes, diced
• 1 large carrot, diced
• 1/2 red onion, diced
• 1 large head of garlic
• 2 tbsp Longo’s extra virgin olive oil
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped Longo’s fresh thyme
• 1/4 tsp each salt and pepper
• 1 tub (8 oz) Longo’s roasted butternut
• squash dip and spread
• 1 pkg (500 g) puff pastry, thawed
• 1 egg, lightly beaten

Preparation

Step 1

In a large bowl, combine potatoes, carrots and onion. Trim top head of garlic to expose cloves; set aside.

Add oil, parsley, thyme, salt and pepper to potato mixture and toss to coat well. Spread on parchment paper lined baking sheet and add garlic head cut side down. Roast in 425°F oven for about 30
minutes or until vegetables are golden and tender and garlic is soft when squeezed.
Squeeze garlic into a bowl and mash with fork. Stir in butternut squash dip and scrape in roasted vegetables. Stir well to coat; let cool to room temperature, about 30 minutes.

1. Meanwhile, cut pastry in half and roll out one half to a 9 x 18 inch rectangle on a lightly floured surface. Cut out eight 4-inch circles. Repeat with remaining pastry.
2. Divide roasted vegetable mixture among center of circles.
3. Brush edge with some beaten egg and fold over dough to make half circles (moons).
Place on parchment paper lined baking sheet and brush with more egg. Discard remaining pastry and egg. Bake in 400°F oven for about 25 minutes or until golden brown and crisp. Let cool slightly before serving.