Puff Pastry 3 Ways: Sweet, Salty & Savory

Preheat oven to 400 F.

Generously flour your work surface and roll out puff pastry to a fairly large rectangle. Cut it into three equal-sized rectangles. Lightly score around the edge of each rectangle, cutting another rectangle about 1/2 inch in. Don’t press too hard, you don’t want to cut through. See related blog link for a photo of this. Carefully transfer each rectangle to a separate baking sheet. I like to use a Silpat on the baking sheet so it doesn’t stick. You could also use parchment paper.

For the zucchini topping: Place sliced zucchini on one of the the pastry rectangles. 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.

For the peach: Put the cut peach segments into a bowl and squeeze the lemon juice over the top. Then add 1/2 of the white and brown sugar and toss to combine. Arrange peach slices on the puff pastry. Place blueberries down the middle for a burst of color. Dab with butter and sprinkle the rest of the white and brown sugar on top. Bake for about 15 minutes or until nicely browned.

For the tomato: Thinly slice the tomato and place it on a paper towel. Salt the slices and cover with another paper towel on top and let them rest for 30 minutes. This allows a lot of the moisture to come out of the tomato.

Cover the third rectangle of dough with the grated Monterey jack and most of the Parmesan cheese. Arrange the tomato slices on top of the cheeses. Sprinkle with the Italian seasoning, red pepper flakes, salt and pepper, fresh basil and a little more Parmesan cheese. Drizzle olive oil down the middle. Bake for 15-18 minutes or until nicely browned.