Summer Vegetable and Goat Cheese Galettes

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


  1. 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.
  2. Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
  3. 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.
  4. Preheat oven to 400 degrees F (200 degrees C).
  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.
  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.
  7. Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

05/24/2018
Summer Vegetable and Goat Cheese Galettes, recipe PT15M PT1H 5 455 calories

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