Puff Pastry Topped With Veggies

Puff pastry is classically made with 729 layers of folded dough and butter! These days, you can get it frozen (phew!). We love this delicious treat because you can basically top it however you like and it will turn out delicious. It's also versatile in the sense that it works for sweet and savory dishes. Scroll down for today's unique toppings!

A Puff Pastry Kind of Day

Serves 4

Ingredients

2 sheets of store bought puff pastry
4 medium zucchini
1 large red onion
1 yellow pepper
Olive oil
Fresh basil

Directions

When working with Puff Pastry you have to work fairly quickly so the butter in the puff pastry doesn’t start to melt. It is the interaction of the butter and flour in the oven that creates the steam that creates the “puff”. Leave the puff pastry in the refrigerator until the last minute.

Preheat oven to 425 degrees.

Using a mandolin slice the zucchinis and the red onion (thin slices). Slice the yellow pepper into thin half moon slices.

Line a sheet pan with parchment paper.

Remove the two sheets of puff pastry and place end to end. Crease the seams together to make one large sheet of puff pastry. Place on sheet pan. Around one inch from the edge run a knife all around creating a border - but do not cut completely through the pastry. In the center of the pastry - inside the border - prick the pastry with a fork on the whole of the inside. This process will do two things. The first will create a border that will rise over the ingredients and the second will prevent the pastry from rising underneath the ingredients.

Starting on one side of the pastry line the zucchini from top to bottom slightly overlapping the slices creating a column. Next fan out the yellow pepper into a column Next to that fan out the red onion and finish the final column with zucchini. Sprinkle with salt and pepper and a little bit of olive oil.