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Recipe Card
ingredients
- 1 8.5oz sheet puff pastry, thawed
- 1 egg
- 4 oz goat cheese, room temperature
- 3/4 cup Parmigiano-Reggiano, grated
- 1 tablespoon lemon zest
- 2 tablespoon plus more for garnish fresh basil
- 1 teaspoon thyme, plus more for garnish
- 1 garlic clove
- Kosher Salt, to taste.
- Black Pepper, to taste.
- 1/2 cherry tomatoes, halved
- 6 asparagus spears, cut into 2-3” pieces
- 1 small zucchini, cut into 1/4-inch slices
- 1 shallot, sliced
- 2 tablespoons olive oil
To make goat cheese mixture:
Method
Step 1
Combine goat cheese, parmesan, lemon zest, basil, thyme, and garlic in a food processor.
Step 2
Whip the mixture for 2 minutes until airy and creamy.
Step 3
Season with salt and pepper to taste. Set aside.
Creating the Puff Pastry:
Step 1
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Step 2
Place puff pastry on a cutting board and slice into 9 even pieces.
Step 3
Use a knife to slice rectangles inside of each piece, creating roughly a quarter inch perimeter.
Step 4
Whisk an egg in a small bowl and set aside to use as egg wash after assembly.
Step 5
Place tomatoes, asparagus, zucchini, and shallots in a mixing bowl and toss with kosher salt, black pepper, and olive oil. Toss until coated.
Step 6
Place the puff pastry rectangles on the baking sheet 1 inch apart.
Step 7
Spoon and spread 1 tablespoon of the goat cheese mixture in the middle rectangle of each puff pastry.
Step 8
Top each piece with a medley of vegetables staying within the puff pastry perimeter.
Step 9
Brush the edges of each puff pastry rectangle with egg wash.
Step 10
Place in the oven and bake for 20-25 minutes until the pastry is golden, turning the baking sheet halfway through.
Step 11
Remove from the oven and cool on a wire rack. Top with fresh herbs and serve.