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I think that frozen puff pastry is an essential thing to have. You can use it for so many dishes, savory or sweet. In this case I had a couple of vegetables and needed something quick for dinner. It works great for so many thinly sliced vegetables as the seasons change.
Main Course
4-6
Lior Lev Sercarz
1 large yellow or green squash, thinly sliced
1 onion, thinly sliced
1 sheet puff pastry, thawed
1/2 cup labne
2 Tbsp Za'atar
2 Tbsp Olive oil
1 tsp fine sea salt
2 tsp Cancale
Preheat the oven to 400 degrees.
Place the thawed puff pastry on a sheet pan lined with parchment paper.
Spread the labne on the puff pastry and season with the fine sea salt and za'atar.
In a bowl toss the sliced zucchini and onion with the olive oil and Cancale.
Arrange the zucchini and onion slices on top of the labne.
Bake for about 25 minutes or until the dough is golden brown and fully cooked.
• Replace the zucchini with sliced tomatoes and sprinkle parmesan on top.
• Replace the labne with olive tapenade.
• We have an easy recipe also if you'd like to make your own puff pastry.
Questions? Contact helen@laboiteny.com
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