An Ina Garten recipe was the original inspiration behind this fantastic dish, but I simplified it with store bought puff pastry and a few flavor boosting tweaks. This recipe takes advantage of store bought puff pastry (phyllo) that you can freeze or keep on hand in your fridge.
|1 package puff pastry (phyllo)|
|4 oz goat cheese|
|1 tbsp pesto (more to taste)|
|1 1/2 lbs zucchini, sliced in ⅛” discs|
|1/2 Meyer lemon juice and zest|
|1 clove garlic, pureed (*only if your pesto is without garlic)|
|Good quality extra virgin olive oil|
|Salt and cracked black pepper (to taste)|
Preheat your oven to 425°F. Slice your zucchini with a knife or mandolin and toss with salt in a colander. Leave to drain for about 15 minutes. Pat dry with a tea towel. Mix together the pesto, lemon zest, goat cheese & garlic (*if using) with lemon juice and some good glugs of olive oil to create a loose-ish, spreadable mix. Unfold the puff pastry onto a baking tray. Prick the base with a fork and smear with herb goat cheese. Then begin to layer the zucchini discs overlapping as you go. Start from one edge and work your way in a spiral into the center. Bake in the oven for 20 to 30 minutes. *If you have created a thicker layer, it may need 10 to 15 minutes more.