Low Carb Vegetable Mélange Encased In Pastry. Don’t be intimidated by the looks of this recipe. It’s not nearly as complicated as it appears and once you’ve made it you will see what I’m saying. This is quite lovely and certainly stunning enough to serve guests. And tasty?…yea, it’s way that too. As mélange translates to “mixture” you may of course put any vegetables that suit your fancy or… happen to have on hand at the time. This happens to be my favorite.
To read about Carbalose Flour please see the All Things Carbalose informational page.
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- 1½ C Carbalose Flour***
- 2 T Coconut Flour
- 2 T Golden Flaxseed Meal
- 2 T Refined Coconut Oil
- 1 T Gluten
- ½ t Salt
- ⅛ t Guar Gum
- ⅛ t Xanthan Gum
- 1 Large Egg Beaten (Reserve 2 T For Brushing)
- ¼ C Heavy Cream
- 4 Drops Liquid Sucralose
- ½ C Warm Water
- 1 T Yeast
- 1 t Sugar
- 1 Beaten Egg (Reserve 2 T To Egg Wash Pastry)
- ¼ C Olive Oil
- 1 Zucchini Small Diced & Sautéed
- ¾ C Onion Small Diced & Sautéed
- ¾ C Mushrooms Chopped & Sautéed
- ¾ C Chopped & Wilted Fresh Spinach (Frozen Works Well & Be sure to Squeeze Dry)
- 1½ C Diced Fresh Tomatoes
- 1½ T Crushed Garlic
- 1 t Porcini Dust (If You Have It)
- ¾ t Salt
- ¾ t Pepper
- 3 T Parmesan Cheese
- 4 Oz Shredded Gruyere Cheese
- More Salt & Pepper To Taste
- FILLING
- Heat oil to medium high to sauté zucchini and transfer to bowl.
- In leftover oil, sauté mushrooms then sauté onions and add garlic.
- Mix all sautéed vegetables with rest of filling ingredients.
- DOUGH
- Put first 8 ingredients in processor.
- Bloom yeast with sugar in warm water for 10 minutes.
- Add Sucralose to top of bloomed yeast.
- With processor running add beaten egg (don’t forget to reserve 2 T), add bloomed yeast & cream and process for at least one minute.
- Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the loaf to put into your pan it will then end up pretty much non-sticky.
- Since you will be rolling this into a rectangle, place dough in your small bread pan, cover with film, and let rise about 30 minutes.
- Invert dough onto Silpat or bench floured countertop and roll out rectangle to about 11½”x16½” or to completely cover Silpat.
- Spread center 4” with filling and top with Gruyere cheese.
- Brush about 2” of the dough with your reserved beaten egg.
- Cross one side over veggies and pushing down gently cross second side over first by about 2" making sure to seal the top well. The egg is your glue.
- OK, here comes the tricky part. If you have help great and most of the time we don’t so…you have to kind of scrunch it up and quickly transfer to parchment lined sheet pan. Or better yet, if you used your Silpat just lift that into the pan. Once you have made the transfer you can re-position and stretch it.
- Brush the entire pastry with egg, cover with film and let rise 10-15 minutes. It may not rise much and it will in the oven.
- Put in 340 degree preheated oven for 25-30 minutes or until golden brown.
- Cut into 2” pieces
- 8 Servings
- 270 Calories, 13.4g Protein, 18.4g Fat 12.6g Carbs, 6.3 Fiber, 6.3g Net Carbs
- If you don’t have a Silpat you should absolutely get one. They are worth their weight in gold.
After the suggested cooking time, the bread had not browned, so I turned it up to 375 for an additional 10 minutes & I got a nice, crispy crust on it.
Hi Torrey,
Thank you for your comment and yes, ovens are all different and 350 is just kind of a universal “medium” temperature.
Hi Anna,
You are not going to get yours to look like that because it was originally made with filo dough and why it looks so “flakey”. The finished product is more bread-like and totally delicious.
This looks delicious, I can’t wait to make this! I do have one question; in your pictures, the bread part of the melange looks flakey and layered, almost like a croissant, but the recipe doesn’t call for any folding/laminating of the dough? this looks so amazing and I want mine to look JUST like yours!
Thank you for the amazing recipes!