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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Layers of puffed pastry with squash and or zucchini, cheese, peppers. This tastes great, I got it out of a magazine. Ingredients:
1 sheet frozen puff pastry, thawed |
9 zucchini or 9 yellow squash, thinly sliced lengthwise |
2 red peppers, cut into 1 inch strips |
1/4 cup olive oil |
1 (6 1/2 ounce) package garlic & herb spreadable cheese |
Directions:
1. Heat oven to 400°F.
2. On lightly floured surface, roll pastry into a 16-inch square. Press into bottom and up sides of a 9-inch springform pan. Fold over edges; flute if desired.
3. With fork, randomly prick sides and bottom of pastry. Blind bake 15 minutes.
4. Meanwhile, place zucchini/squash and peppers in single layers on baking sheets; brush with olive oil and season with salt and pepper.
5. Bake pastry and vegetables on separate racks 10 minutes or until pastry is a golden and veggies are tender.
6. Brush pastry with one-quarter of garlic cheese spread. Layer with one-quarter of the veggies. Repeat layering, ending with the veggies.
7. Bake 15 minutes more. Let stand 10 minutes before serving.
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