Description
It’s as good as it is beautiful! Here’s a quick and easy way to turn puff pastry into an appetizer, a light main course and a dessert.
Ingredients
- 1 whole Sheet Pepperidge Farm Puff Pastry Dough, Thawed
- 2 Tablespoons Flour, For Rolling Dough
- FOR THE ZUCCHINI TOPPING:
- 1 whole Medium Zucchini, Sliced Thin On The Mandoline
- 1 Tablespoon Grated Parmesan Cheese
- 1-½ teaspoon Olive Oil, Just A Drizzle
- 1 Tablespoon Chopped Fresh Parsley
- FOR THE PEACH TOPPING
- 1 whole Ripe Peach, Pitted And Cut Into Segments
- 1 Tablespoon Lemon Juice, Just A Squeeze
- 1-½ teaspoon White Sugar
- 1-½ teaspoon Brown Sugar
- 8 whole Blueberries
- 1 Tablespoon Butter, In Small Dabs
- FOR THE TOMATO TOPPING:
- 1 whole Large “pineapple” Tomato, Sliced Thin (or Any Large Flavorful One)
- 2 Tablespoons Grated Jack Cheese, Just To Cover Pastry
- 2 Tablespoons Grated Parmesan Cheese
- 1 teaspoon Italian Seasoning
- Red Pepper Flakes, to taste
- 6 whole Fresh Basil Leaves, Chiffonade
- 1 teaspoon Olive Oil, Just A Drizzle
- Salt And Pepper, to taste
Preparation
Preheat oven to 400 F.
Generously flour your work surface and roll out puff pastry to a fairly large rectangle. Cut it into three equal-sized rectangles. Lightly score around the edge of each rectangle, cutting another rectangle about 1/2 inch in. Don’t press too hard, you don’t want to cut through. See related blog link for a photo of this. Carefully transfer each rectangle to a separate baking sheet. I like to use a Silpat on the baking sheet so it doesn’t stick. You could also use parchment paper.
For the zucchini topping: Place sliced zucchini on one of the the pastry rectangles. Top with a little Parmesan cheese, salt, pepper and a drizzle of olive oil. Bake for about 15 minutes or until edges are nicely browned. When you take it out of the oven top with freshly chopped parsley. You can serve this warm, room temp or even cold the next day if you have any left over.
For the peach: Put the cut peach segments into a bowl and squeeze the lemon juice over the top. Then add 1/2 of the white and brown sugar and toss to combine. Arrange peach slices on the puff pastry. Place blueberries down the middle for a burst of color. Dab with butter and sprinkle the rest of the white and brown sugar on top. Bake for about 15 minutes or until nicely browned.
For the tomato: Thinly slice the tomato and place it on a paper towel. Salt the slices and cover with another paper towel on top and let them rest for 30 minutes. This allows a lot of the moisture to come out of the tomato.
Cover the third rectangle of dough with the grated Monterey jack and most of the Parmesan cheese. Arrange the tomato slices on top of the cheeses. Sprinkle with the Italian seasoning, red pepper flakes, salt and pepper, fresh basil and a little more Parmesan cheese. Drizzle olive oil down the middle. Bake for 15-18 minutes or until nicely browned.
