Summer Vegetable and Goat Cheese Galettes

Puff pastry squares are topped with goat cheese and thinly-sliced zucchini and tomatoes for a colorful appetizer sure to impress your guests.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 468 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 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.

Step 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.

Step 7

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