Summer Vegetable and Goat Cheese Galettes
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Ingredients for - Summer Vegetable and Goat Cheese Galettes

1. Olive oil - 2 tablespoons
2. Chopped green onions - 1 cup
3. Garlic, minced - 2 cloves
4. Creamy goat cheese log - 1 (5 ounce)
5. Grated Parmesan cheese - ½ cup
6. Cayenne pepper, or more to taste - 1 pinch
7. Frozen puff pastry, thawed - 2 sheets
8. Zucchini, thinly sliced - ½ pound
9. Roma tomatoes, thinly sliced - ½ pound
10. Salt and ground black pepper to taste - ½ pound
11. Olive oil, or as needed - 1 teaspoon
12. Thinly sliced basil leaves - 2 tablespoons

How to cook deliciously - Summer Vegetable and Goat Cheese Galettes

1. Stage

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. Stage

Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.

3. Stage

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. Stage

Preheat oven to 400 degrees F (200 degrees C).

5. Stage

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. Stage

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. Stage

Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.