Puff Pastry 3 Ways: Sweet, Salty & Savory

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   Preheat oven to 400 F.

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   Generously flour your work surface and roll out puff pastry to a fairly large rectangle.

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   Cut it into three equal-sized rectangles.

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   Lightly score around the edge of each rectangle, cutting another rectangle about 1/2 inch in.

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   Dont press too hard, you dont want to cut through.

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   See related blog link for a photo of this.

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   Carefully transfer each rectangle to a separate baking sheet.

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   I like to use a Silpat on the baking sheet so it doesnt stick.

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   You could also use parchment paper.

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

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    Top with a little Parmesan cheese, salt, pepper and a drizzle of olive oil.

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    Bake for about 15 minutes or until edges are nicely browned.

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    When you take it out of the oven top with freshly chopped parsley.

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    You can serve this warm, room temp or even cold the next day if you have any left over.

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    For the peach: Put the cut peach segments into a bowl and squeeze the lemon juice over the top.

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    Then add 1/2 of the white and brown sugar and toss to combine.

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    Arrange peach slices on the puff pastry.

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    Place blueberries down the middle for a burst of color.

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    Dab with butter and sprinkle the rest of the white and brown sugar on top.

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    Bake for about 15 minutes or until nicely browned.

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    For the tomato: Thinly slice the tomato and place it on a paper towel.

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    Salt the slices and cover with another paper towel on top and let them rest for 30 minutes.

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    This allows a lot of the moisture to come out of the tomato.

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    Cover the third rectangle of dough with the grated Monterey jack and most of the Parmesan cheese.

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    Arrange the tomato slices on top of the cheeses.

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    Sprinkle with the Italian seasoning, red pepper flakes, salt and pepper, fresh basil and a little more Parmesan cheese.

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    Drizzle olive oil down the middle.

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    Bake for 15-18 minutes or until nicely browned.

No additional tips available.