I love puff pastry. You can do so much with it. Just look at this picture–you’ve got an appetizer, an entree (sort of) and a dessert all with one piece of puff pastry dough and three simple toppings.
Originally this was going to be a total Peachapolooza, but then the zucchinis kept coming and best of all–the “pineapple” tomatoes. I had no idea what a “pineapple” tomato was when I planted it in the spring, but right now it’s my new favorite. It’s just the biggest taste of tomato flavor you’ll ever experience.
So if you need to bring a dish to a pot luck, consider one of these! You’ll be a big hit with any of them–or even all three.
- 1 sheet Pepperidge Farm Puff Pastry dough, thawed
- flour for rolling dough
- 1 medium zucchini, sliced thin on the mandoline
- 1 TBS grated Parmesan cheese
- 1 TBS chopped fresh parsley
- a drizzle of olive oil
- 1-2 ripe peaches cut into segments
- 1 1/2 tsp. white sugar
- 1 1/2 tsp. brown sugar
- a squeeze of lemon
- 1 TBS butter, in small dabs
- a few blueberries
- 1 large “pineapple” tomato, sliced thin (or any large flavorful one)
- a little grated jack cheese
- a little grated Parmesan cheese
- Italian seasoning
- red pepper flakes
- fresh basil, chiffonade
- S & P to taste
Place sliced zucchini on the pastry. I like to use a Silpat on the baking sheet so it doesn’t stick. You could also use parchment paper. Top with a little Parmesan cheese, salt, pepper and a drizzle of olive oil. Bake for about 15 minutes or until edges are nicely browned. When you take it out of the oven top with freshly chopped parsley. You can serve this warm, room temp or even cold the next day if you have any left over.
Place blueberries down the middle for a burst of color. Dab with the butter and sprinkle a little more white and brown sugar on top. Bake for about 15 minutes or until nicely browned.
And now…my favorite. I wasn’t sure how many tomatoes I was going to need so I cut a few too many. The yellow ones are the pineapple tomatoes. The last time I attempted to make something like this the dough got too soggy from the wet tomatoes.
So this time I tried something different. I thinly sliced the tomatoes and placed them on paper towels. Then I salted them and put another paper towel on top and let them rest for 30 minutes. This allowed a lot of the moisture to come out of the tomato.
I was a little worried that it might be dry, but it was just the opposite. It was pure flavor–like a tomato on steroids!
Because I still didn’t know if the dough would get too wet from the tomatoes, I covered it with a little grated Jack cheese and the grated Parmesan.
I only used a few of the tomatoes and arranged them nicely.
Now for the seasoning. I think this also made a big difference. I used a little Italian seasoning I brought home from Italy (but you can use a good Italian seasoning and be okay), some red pepper flakes, salt and pepper, fresh basil and a little more Parmesan cheese. Then I drizzled the olive oil down the middle. Not too much. Bake for 15-18 minutes or until nicely browned.
This is how they looked when they came out of the oven–and they tasted even better.