I often find it difficult to decide what to make for dinner during the summer months in San Francisco. We have beautiful Californian produce that begs to be made into healthy salads, but the cold fog streaming past my window makes me crave warm comfort food!
This recipe works well as a midweek vegetarian dinner (with leftovers that are perfect for a picnic) or as a starter. It makes the most of summer produce, but is still comforting and filling when served warm. It takes around 30 minutes, including prep and baking time.
- 1 sheet of Frozen Puff Pastry (remove from freezer 1 hour before)
- 1 egg, beaten
- 1 oz cream cheese
- 1 lemon
- ½ cup grated parmesan
- 2 oz peas (frozen or fresh)
- 2 zucchinis
- 1 bunch of scallions
- Olive oil
- Preheat oven to 400°F
- Ribbon zucchini using a vegetable peeler, slice scallions and separate whites from greens
- Roll out pastry into a large square and mark out a 1 inch border, scoring with a knife. Brush the border with beaten egg. Place pastry on parchment paper on a baking tray.
- Mix the cream cheese, ⅔ of the parmesan, juice of the lemon and peas in a large bowl, then season with salt and pepper. Spread evenly across the middle of the pastry (avoiding the border). Top with zucchini ribbons, scallion whites, remaining parmesan and a drizzle of olive oil.
- Bake for 20 minutes and serve warm with side salad, or cold the next day.