we have made various savory pastries over the years and I have enjoyed them all, but none as much as the Sexy Gardener. It looks a lot like our ham and cheese croissant 2.0, but it’s chock full of roasted vegetables. I feel a lot of times it can be difficult to get the right ratio of croissant to filling in savory pastries which is why I decided to prepare this pastry as a croissant, this way each bite has just the right balance of croissant and filling and cheese! We start by roasting mushrooms, onions, peppers, and tomatoes with olive oil and thyme. Once cool we chop the roasted vegetables and fold in garlic and grana padano cheese. We spread each croissant with pesto bechamel and fill it with the roasted vegetables and swiss cheese. We top the croissant with more pesto bechamel and swiss cheese and as soon as it comes out of the oven we sprinkle it with more grana padano cheese. It’s glorious and vegetarian too!
common allergies: dairy//eggs//wheat
