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“Layers of puffed pastry with squash and or zucchini, cheese, peppers. This tastes great, I got it out of a magazine.”
1hr 25mins

Ingredients Nutrition

  • 1 sheet frozen puff pastry, thawed
  • 9 zucchini or 9 yellow squash, thinly sliced lengthwise
  • 2 red peppers, cut into 1 inch strips
  • 14 cup olive oil
  • 1 (6 1/2 ounce) package garlic & herb spreadable cheese


  1. Heat oven to 400°F.
  2. On lightly floured surface, roll pastry into a 16-inch square. Press into bottom and up sides of a 9-inch springform pan. Fold over edges; flute if desired.
  3. With fork, randomly prick sides and bottom of pastry. Blind bake 15 minutes.
  4. Meanwhile, place zucchini/squash and peppers in single layers on baking sheets; brush with olive oil and season with salt and pepper.
  5. Bake pastry and vegetables on separate racks 10 minutes or until pastry is a golden and veggies are tender.
  6. Brush pastry with one-quarter of garlic cheese spread. Layer with one-quarter of the veggies. Repeat layering, ending with the veggies.
  7. Bake 15 minutes more. Let stand 10 minutes before serving.

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