Fresh puff pastry sun with tomato and zucchini

Ingredients for 2 servings:

• 1 package of puff pastry from the refrigerated section, round, 26 cm
• 1 jar pesto, green
• 2 m.-large tomato(s)
• 1 m.-large zucchini
• 1 package of sheep’s cheese, minis
• 1 package of mini mozzarella
• 2 tbsp oregano, dried or fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

fast and inexpensive, vegetarian

Spread the round puff pastry on baking paper and generously spread the pesto over a 5 cm wide edge. The center should be left open, so that it forms a kind of hoop. Then slice the tomatoes and zucchini and arrange them alternately on the pesto. It’s best to use medium-sized vegetables, as the slices shouldn’t be too large, and the tomato and zucchini slices should also be roughly the same size. Place a mozzarella ball on each tomato slice, then scatter the feta cheese cubes over the pesto and vegetables. You can vary the amount depending on how cheesy you want the flavor. Now fold up the outer edge of the puff pastry slightly to create a bowl. Cut the open center into eighths with a knife, i.e., cut from the center to the beginning of the vegetable mixture, creating 8 small triangles. Then fold these up and connect them to the outer edge (it’s a bit difficult to describe, but the picture will show what I mean). Now bake the puff pastry sundae at approximately 180°C (fan oven) for 15-20 minutes. Check occasionally to make sure it doesn’t overcook. Remove from the oven and serve. A nice red wine goes perfectly with this dish.