Vegetable Puff Pastry
Serves 1235 mins prep45 mins cook
Vegetable Puff Pastry- these soft pillowy puff pastries scream summer and make such a great party pleaser! The ricotta Parmesan mixture adds creaminess and depth of flavor! The vegetables add freshness and crunch!
0 servings
What you need
Instructions
1. Wash and slice zucchini, half tomatoes, chop shallots and chiffonade some basil leaves; season with olive oil, salt and pepper and set aside; 2. To make the ricotta mixture- mix ricotta, Parmigiano Regiano, egg, basil, salt and pepper; 3. Roll your puff pastry on a floured surface and cut into 16 squares: score the edges; 4. Add a spoonful of the cheese filling and some vegetable mixture on top; 5. Brush egg wash on the edges and sprinkle some flaky sea salt; 6. Pop in the freezer for 10 mins then bake in a preheated oven at 400 F for about 25-30 mins or until golden; 7. Finish with fresh basil and enjoy!View original recipe