I’ve been waiting for Heinon Tukku wholesale market to bring yellow zucchini for weeks, just to be able to make this recipe. Why yellow zucchini? Purely visual reasons. I could have easily done it with another veggie. And so can you, in case you wonder.

I was extremely tired on Sunday. I mean really, my lower back was hurting, I didn’t want to do anything and just planned to have a lazy sunday. I had a lot of work the day before, that’s why my body was telling me to have a slow day.

As I was watching some videos on my bed in an extremely lazy mood, I remembered that I had this yellow zucchini to make this recipe and it was not going to last in the fridge forever. So I pulled my lazy ass up from the bed and started to work on it (first I had to thaw the frozen puff pastry of course).

The recipe is very easy. Just a little bit of chopping here and there, just a little bit of rolling the pastry and you’re done. If you want, you can make your own pesto but I used a store bought pesto. The only you need to plan ahead is thawing the frozen pastry.

Keep the leftovers in an airtight container for about 2-3 days and reheat them in a preheated 100C oven just a little bit to make it warm. Enjoy!
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Ingredients:

Difficulty: Easy
(makes about 12 slices)

Printable PDF-recipe (no photos)

1 big puff pastry, thawed (I used 600gr “sunnuntai iso lehtitaikinalevy”)
5-6 tbsp red pesto
8-10 slices of zucchini (each slice is max 3 mm thick)
8-10 slices of yellow zucchini (each slice is max 3 mm thick)
7-8 cherry tomatoes, cut in half (I used different colours of tomatoes)
about 100 gr. mozzarella, broken into small pieces (I just used my hands and not a knife)
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp red pepper flakes (or more, if you want it really hot)
1 egg yolk
1 tsp olive oil

fresh basil leaves to decorate (optional)

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1. Preheat the oven to 180C.

2. On a baking paper, roll out the pastry a little bit (according to the size of your oven). Leaving 1 cm space from edges, prick the pastry with a fork.

3. Leaving 1 cm space from edges again, spread the red pesto on the pastry.

4. Arrange the veggies, tomatoes and mozzarella pieces on the area with pesto.

5. Sprinkle salt, pepper and red pepper flakes on top.

6. Draw a line, using a knife, around the area with pesto. DO NOT cut all the way through. Brush the empty 1 cm part around the edges with egg yolk and press a fork all around the edges to have a striped pattern.

7. Drizzle olive oil and put in medium part of the oven. Bake for about 30-35 minutes, until the pastry is golden brown and vegetables are cooked. Cool on a wire rack for about 10 minutes and then serve. Decorate with fresh basil leaves if you like. Enjoy!