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!
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!
