Summer Vegetable and Goat Cheese Galettes recipe
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Ingredients
- 2 tablespoons olive oil 1 cup chopped green onions 2 cloves garlic, minced 1 (5 ounce) creamy goat cheese log ½ cup grated Parmesan cheese 1 pinch cayenne pepper, or more to taste 2 sheets frozen puff pastry, thawed ½ pound zucchini, thinly sliced ½ pound roma tomatoes, thinly sliced salt and ground black pepper to taste 1 teaspoon olive oil, or as needed 2 tablespoons thinly sliced basil leaves
Nutrition Info
- 468.2 caloriescarbohydrate: 31.1 gcholesterol: 18.4 mgfat: 33.8 gfiber: 1.9 gprotein: 11 gsaturatedFat: 10.9 gservingSize: -sodium: 324.4 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Summer Vegetable and Goat Cheese Galettes
Directions
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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.
Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl, stir with a fork until blended.
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.
Preheat oven to 400 degrees F (200 degrees C).
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.
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.
Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.