Summer Vegetable and Goat Cheese Galettes recipe

All Recipes Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Ingredients

2 tablespoons olive oil
1 cup chopped green onions
2 cloves garlic, minced
1 (5 ounce) creamy goat cheese log
½ cup grated Parmesan cheese
1 pinch cayenne pepper, or more to taste
2 sheets frozen puff pastry, thawed
½ pound zucchini, thinly sliced
½ pound roma tomatoes, thinly sliced
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
2 tablespoons thinly sliced basil leaves

Nutrition Info

468.2 calories
carbohydrate: 31.1 g
cholesterol: 18.4 mg
fat: 33.8 g
fiber: 1.9 g
protein: 11 g
saturatedFat: 10.9 g
servingSize: -
sodium: 324.4 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat, cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic, cook until fragrant, about 1 minute. Remove from heat.

  2. Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl, stir with a fork until blended.

  3. Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.

  4. Preheat oven to 400 degrees F (200 degrees C).

  5. Arrange puff pastry squares on a baking sheet, spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.

  6. Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.

  7. Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

Recipe Yield

8 galettes

Recipe Note

Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving.

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