Best Zucchini And Hake In Puff Pastry Recipes

Zucchini and Hake in Puff Pastry image

Provided by MsPia

Categories Spanish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 (17 1/3 ounce) box puff pastry (I use Pepperidge Farm)
8 ounces hake fillets
12 ounces zucchini, shredded
1 garlic clove, finely chopped
8 fresh basil leaves, chopped
8 green olives, sliced
2 tablespoons Italian breadcrumbs
1 cup dry white wine
1 carrot
1 celery rib
1 small onion
4 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper

Steps:

Sautee garlic in olive oil.
Add zucchini and olives. Season with salt and pepper and cook for about 5-6 minutes.
Turn of the heat and mix in the basil.
Meanwhile boil fish fillets in water seasoned with a little salt, the carrot, celery, onion and wine; for about 2-3 minutes. Drain and flake. (Discard vegetables).
Cut the pastry sheets in 8 rectangles.
Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.
Divide1/2 of the sautéed zucchinis on top of the 4 rectangles with the bread crumbs.
Add a layer of hake on top of the zucchinis and finish with a layer of zucchinis.
Cover the 4 rectangles with the remaining pastry. Seal the edges pressing firmly with a fork.
Bake in a 400-degree oven for 20 minutes.

Nutrition Facts : Calories 944.9, Fat 62.1, SaturatedFat 14, Cholesterol 24.6, Sodium 952.2, Carbohydrate 66.2, Fiber 4, Sugar 5.5, Protein 21.3

Zucchini Rose Tartlets image

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

1 sheet frozen puff pastry, thawed (about 8 ounces)
All-purpose flour, for rolling out dough
2 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon zest
1 small summer squash (about 6 ounces), cut in half lengthwise and thinly sliced diagonally
1 small zucchini (about 6 ounces), cut in half lengthwise and thinly sliced diagonally
Nonstick cooking spray

Steps:

Preheat the oven to 400 degrees F. Roll the puff pastry out to a 12-inch square on a floured work surface. Brush lightly with the olive oil and sprinkle evenly with the cheese, thyme and lemon zest. Cut into 6 even strips.
Shingle alternating yellow and green slices of squash and zucchini along the length of each strip of dough making sure to leave half the dough strip uncovered and allowing the green and yellow skins to hang over one edge slightly. Fold the uncovered dough over the squash and pinch together at the two ends. Starting at one end, roll each strip into a spiral. Lightly press the rolled tarts into a muffin tin sprayed with cooking spray.
Bake until the crusts are browned and crisp on the bottom, the top is dry and crisp and the squash is tender and browned on the edges, about 40 minutes. Remove to a rack to cool slightly. Serve warm.