We love an appetizer with a big flavour impact that uses just a few ingredients.
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Ingredients
- 1 recipe Easy Puff Pastry (see page 54)
- 1 package (5 oz/150 g) Boursin Garlic and Fine Herbs cheese
- 1 medium zucchini (about 10 oz/300 g), thinly sliced into rounds
- 2 tsp (10 mL) extra virgin olive oil
- Pinch each of salt and black pepper
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°F (190°C). On a large piece of parchment paper, sprinkle a little flour. Using a lightly floured rolling pin, roll out one piece of the pastry to make a 10- by 8-inch (25 by 20 cm) rectangle; leaving on parchment, transfer to a baking sheet. Using the tip of a knife, score a 1/2inch (1 cm) border around the edge. Brush edges with egg wash.
- Spread half of the cheese evenly over the pastry, within the border. Lay half of the zucchini slices on top, so they are slightly overlapping each other. Brush zucchini with 1 tsp (5 mL) oil; sprinkle with a little salt and pepper. Repeat with remaining pastry and toppings.
- Bake for 45 to 50 minutes, until pastry is golden brown. Let cool 5 minutes before cutting into pieces.
- Serves 12
Notes
- Make ahead: Can be prepared 2 hours ahead; brush with egg wash just before baking. Store in refrigerator until ready to bake.
- Tip: No time to make pastry from scratch? You can also use a store-bought 1 lb (450 to 500 g) package of puff pastry.
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