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Puff pastry with tomato, zucchini and feta

updated

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Ingredients for 5 servings:

  • 5 sheets of puff pastry, frozen
  • 100 ml olive oil
  • 3 large tomatoes
  • 1 zucchini
  • salt and pepper
  • 1 pack of feta cheese, approx. 200 g
  • e.g. rosemary
  • e.g. oregano
  • n. B. Thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Chop the rosemary, oregano, and thyme and toss with the olive oil. Wash the tomatoes and zucchini and slice them thinly. Thaw the puff pastry, cut it in half, and prick it several times with a fork. Place the puff pastry on a baking sheet lined with parchment paper and top with the tomato and zucchini slices. Drizzle with a little herb oil. Season lightly with salt and pepper and crumble small pieces of feta cheese over the top. Bake in a preheated oven at 220°C (top/bottom heat) for about 15 minutes. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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