summer-vegetable-and-goat-cheese-galettes

Summer Vegetable and Goat Cheese Galettes

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  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    50 m
Holly
Recipe by  Holly

“Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving.”

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Ingredients

Adjust Servings

Original recipe yields 8 galettes

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Directions

  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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 468 cal
  • 23%
  • Fat
  • 33.8 g
  • 52%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 11 g
  • 22%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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