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
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!