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Summer Garden Pastry Squares

Pesto  & Garden Vegetable Squares

 

Summer Garden Pastry

I made these for lunch yesterday after picking some baby leeks, new tomatoes, herbs, and a zucchini from My (vegie) Patch. They are quick and easy to make, light and summery.

  • Makes: 12 squares
  • Serves: 4 adults as a light lunch or entree
  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes

I made two different toppings –

  1. Pesto & Tomato Squares – Pesto with tomatoes, parsley and bocconcini with balsamic and rocket leaves
  2. Baby Leek & Zucchini (Courgette) Squares – Baby leeks and zucchini on sun-dried tomato pesto with Istra Prosciutto
Mix and match or add what ever toppings you have available.

Ingredients – Pesto & Tomato Squares

  • 2 sheets of puff pastry
  • Basil Pesto
  • 4 small tomatoes
  • 1/3 of a large bocconcini ball sliced
  • 1 sprig of parsley
  • salt and pepper to season
  • 1 teaspoon of balsamic vinegar
  • 1 teaspoon of olive oil
  • handful of fresh rocket leaves

Steps:

  1. Defrost the puff pastry sheets
  2. Set the oven to 180 degrees
  3. Cut the pastry sheet into quarters and line a baking tray with baking paper
  4. Move the pastry squares to the lined baking tray and score a square shape about 1cm in from the edge of each square
  5. Spread the basil pesto onto the inside square of each quarter
  6. Top each square with sliced tomato pieces and a slice of the large bocconcini and some parsley
  7. Season with salt and pepper
  8. Place into the oven for 15 minutes
  9. Remove from the oven when the squares are cooked and then drizzle with the olive oil and balsamic vinegar
  10. Top with some fresh rocket leaves and serve 

Assemble Pastry Squares

Ingredients – Baby Leek & Zucchini (Courgette) Squares:

  • 1 sheet of puff pastry
  • 15 grams of butter
  • 2 fresh garlic cloves
  • 3 sprigs of fresh thyme leaves
  • 4 baby leeks chopped
  • 1 baby zucchini chopped
  • 1/2 tablespoon of sun-dried tomato pesto/paste
  • 2 slices of Istra Prosciutto or prosciutto of your choice

Steps:

  1. Heat a pan and add the butter, thyme and garlic and warm until fragrant
  2. Add the leeks and zucchini
  3. Fry until golden, stirring occasionally
  4. Cut the remaining pastry sheet into quarters and line a baking tray with baking paper
  5. Move the pastry squares to the lined baking tray and score a square shape about 1cm in from the edge of each square
  6. Spread the sun-dried tomato pesto on the inside square area of each quarter
  7. Add the leek and zucchini mix on top of the pesto
  8. Top with a piece of prosciutto
  9. Put into the oven to bake for 15 minutes
  10. Remove from the oven and serve immediately

 

 

 

 

 

 

 

 

 

 

 

 

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{ 4 comments… add one }
  • PlanningQueen February 8, 2012, 8:54 pm

    They look so great Kyrstie! And not to hard either – love that.

    • Kyrstie February 9, 2012, 9:20 am

      Thanks for visiting Nic and thanks for sharing! Along with healthy and fresh, easy is high on my agenda 🙂

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