Summer Vegetable and Goat Cheese Galettes
Description
Puff pastry squares are topped with goat cheese and thinly-sliced zucchini and tomatoes for a colorful appetizer sure to impress your guests.
Ingredients
•
2 tablespoons olive oil
•
1 cup chopped green onions
•
2 cloves garlic, minced
•
1 (5 ounce) creamy goat cheese log
•
1/2 cup grated Parmesan cheese
•
1 pinch cayenne pepper, or more to taste
•
2 sheets frozen puff pastry, thawed
•
1/2 pound zucchini, thinly sliced
•
1/2 pound roma tomatoes, thinly sliced
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salt and ground black pepper to taste
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1 teaspoon olive oil, or as needed
•
2 tablespoons thinly sliced basil leaves
Directions
1
Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
2
Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
3
Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
4
Preheat oven to 400 degrees F (200 degrees C).
5
Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
6
Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
7
Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.