Ingredients
- 1 cup Diamond Walnuts
- 3 tablespoons freshly grated Parmesan cheese
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons unsalted butter, at room temperature
- salt
- freshly ground pepper
- 1 frozen puff pastry sheet (half of a 17.3-ounce package), thawed as package directs
- 1 egg, beaten
- 2 medium tomatoes (about 12 ounces total), sliced
- 1 small zucchini (3 to 4 ounces), thinly sliced
- 1 small log (about 5 ounces) fresh goat cheese
Preparation
- Preheat oven to 350°F. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. Let cool. Increase oven temperature to 375°F.
- In food processor or blender, whirl toasted walnuts with Parmesan cheese, parsley, and butter. Pulse machine on and off until walnuts are finely chopped and mixture is well blended. Season to taste with salt and pepper.
- Roll and fold pastry, then brush with egg as directed in master recipe.
- Spread nut mixture evenly over the base. Arrange tomato and zucchini on top. Crumble goat cheese on top. Bake until pastry is puffed and golden and topping is heated through, 20 to 25 minutes. Cut into squares.
Serves
Serves 4
Source
Provided by Family Features
