SUMMER VEGETABLE AND GOAT CHEESE GALETTES

Summer Vegetable and Goat Cheese Galettes image

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

Provided by Holly

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 50m

Yield 8

Number Of Ingredients 12

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

Steps:

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.
Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
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.
Preheat oven to 400 degrees F (200 degrees C).
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.
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.
Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

Nutrition Facts : Calories 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, Sodium 324.4 mg, Sugar 2.5 g