My first attempt at rough puff (going by the recipe at the back of the Ottolenghi book) – if you squint you can see some layers in there… I loved the process of grating frozen butter, folding and turning and compared to my normal pastry experience (all Thing-like encrusted hands and floury underwear) it was relatively neat.
Filled it with a mixture of grilled courgettes and gorgonzola with eggs, cream and ricotta binding them together – totally eyeballed it so no precise recipe. But it was rather nice, until I let it get mouldy in the Bahamian heat… durrr…
