INGREDIENTS:

1 egg

1 Tbsp water

1/2 Puff Pastry frozen package, thawed for 40 minutes

3 Tbsp olive oil

2 Tbsp Milford Spice’s Garden Glory Spice

2 tsp chopped garlic

2 heirloom tomatoes, cut in 1/2-inch thick slices

1 zucchini, cut diagonally in 1/2-inch thick slices

1 yellow squash, cut diagonally in 1/2-inch thick slices

2 Tbsp basil pesto

4 ounces fresh mozzarella cheese


DIRECTIONS:


Preheat your oven to 400 degrees. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.




In a bowl, place the sliced zucchini and squash with 1 Tbsp oil and 1 Tbs Milford Spice’s Garden Glory spice and mix until thoroughly coated.  Oil a cast iron grill with a Tbsp of olive oil and wait until it’s ripping hot.  

Add the vegetables and grill for 2-3 minutes on each side.

Indoor grilling tip:  Make sure your cast iron grill is steaming hot to get those beautiful grill marks!


Unfold the pastry sheet on a lightly floured surface. 

Roll the pastry into a 13 x 11-inch rectangle. 

Place the pastry on the prepared baking sheet. 

Brush the edges of the pastry with the egg mixture. 

Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. 

Prick the pastry thoroughly with a fork.

Spread the pesto on the pastry. Arrange the tomatoes and mozzarella alternately in rows on the pastry.




Bake for 20-24 minutes or until the pastry is golden brown. Add the freshly grilled Garden Glory Zucchini and Squash on top and top with fresh basil, if desired. Enjoy! 

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