Rose Zucchini Tartlets
Celebrate summer and delight guests with elegant rose zucchini tartlets. These easy puff pastry appetizers are perfect for teatime and garden parties.
Servings: 8 servings
Calories: 135kcal
Ingredients
- 1 frozen puff pastry sheet thawed (about 8 ounces)
- 2 tablespoons olive oil extra virgin
- ¼ cup Parmesan grated
- 1 tablespoon Italian seasoning
- 1 small summer squash about 6 ounces, cut in half lengthwise and thinly sliced diagonally
- 1 small zucchini about 6 ounces, cut in half lengthwise and thinly sliced diagonally
Instructions
- Preheat the oven to 400 degrees F and spray a standard size muffin tin with nonstick cooking spray.
- Slice your zucchini very thinly – use a mandolin if you have one, otherwise, use a knife. Sprinkle with salt and let sit for 5 minute. Then, pat them dry with a paper towel to remove excess moisture.
- Roll the thawed puff pastry into a rectangle about 14 inches long on a lightly floured work surface. Brush lightly with the olive oil and sprinkle evenly with Italian seasoning, Parmesan cheese, salt, and pepper. Cut into 2-inch wide strips.
- Shingle alternating yellow and green slices of squash and zucchini along the length of each strip of puff pastry. Be sure to leave half the pastry strip uncovered, allowing the green and yellow squash to hang slightly over one edge. Fold the uncovered dough over the squash and pinch each end to seal. Beginning at one end, roll each strip into a spiral and place it in the prepared muffin tin. Lightly brush the tops of the tartlets with olive oil.
- Bake until the crusts are lightly puffed and browned and the squash is tender and browned, about 30-35 minutes. Let cool slightly and serve warm.
Nutrition
Calories: 135kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 95mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg