1 17 1/4 ounce package Pepperidge Farm™ Frozen Puff Pastry Sheets (2 sheets)
1 egg
1 tablespoon water
3 tablespoons olive oil
1 large onion (about I cup), thinly sliced
3 medium zucchini, cut in half lengthwise and thinly sliced (about 3 cups)
1 large tomato, diced (about 1 1/2 cups)
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Servings: 8
1. Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400ºF. Mix egg and water and set aside.
2. Unfold pastry on lightly floured surface. Cut each sheet into 3 strips along fold marks. Cut each strip into 2 rectangles. Set aside 8 rectangles. Cut remaining rectangles into 32 thin strips. Decorate 8 rectangles with strips to form a lattice pattern and brush with egg mixture. Place 2 inches apart on baking sheets. Bake 15 minutes or until golden. Remove from baking sheets and cool on wire racks.
3. Split pastries into 2 layers. Arrange baked-side down on baking sheets and bake at 400ºF. for 3 minutes. Remove from baking sheets and cool on wire racks.
4. In large skillet over medium-high heat, heat oil. Add onion and cook about 5 minutes. Add zucchini, tomatoes, parsley,garlic, salt and pepper and cook until zucchini is tender and liquid is evaporated.
5. Place about 1/2 cup vegetable mixture on each of 8 pastry layers. Top with remaining layers.
Yield: 8 napoleons
Preparation Time: 25 minutes
Thaw time: 30 minutes
Notes: The flavors, of Antoine Bouterin's native Provence shine through in his crowd-pleasing hors d'oeuvres, Tri-Color Vegetable Napoleons. Like many of his recipes, this one was inspired by his French grandmother's inventive ways with her region's vegetables and cheeses. Bouterin rolls out puff pastry sheets, then bakes, splits and bakes them again for extra crispness. His appetizer napoleons can be effortlessly assembled at the last minute by preparing the pepper and cheese filling ahead.
1 egg
1 tablespoon water
3 tablespoons olive oil
1 large onion (about I cup), thinly sliced
3 medium zucchini, cut in half lengthwise and thinly sliced (about 3 cups)
1 large tomato, diced (about 1 1/2 cups)
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Servings: 8
1. Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400ºF. Mix egg and water and set aside.
2. Unfold pastry on lightly floured surface. Cut each sheet into 3 strips along fold marks. Cut each strip into 2 rectangles. Set aside 8 rectangles. Cut remaining rectangles into 32 thin strips. Decorate 8 rectangles with strips to form a lattice pattern and brush with egg mixture. Place 2 inches apart on baking sheets. Bake 15 minutes or until golden. Remove from baking sheets and cool on wire racks.
3. Split pastries into 2 layers. Arrange baked-side down on baking sheets and bake at 400ºF. for 3 minutes. Remove from baking sheets and cool on wire racks.
4. In large skillet over medium-high heat, heat oil. Add onion and cook about 5 minutes. Add zucchini, tomatoes, parsley,garlic, salt and pepper and cook until zucchini is tender and liquid is evaporated.
5. Place about 1/2 cup vegetable mixture on each of 8 pastry layers. Top with remaining layers.
Yield: 8 napoleons
Preparation Time: 25 minutes
Thaw time: 30 minutes
Notes: The flavors, of Antoine Bouterin's native Provence shine through in his crowd-pleasing hors d'oeuvres, Tri-Color Vegetable Napoleons. Like many of his recipes, this one was inspired by his French grandmother's inventive ways with her region's vegetables and cheeses. Bouterin rolls out puff pastry sheets, then bakes, splits and bakes them again for extra crispness. His appetizer napoleons can be effortlessly assembled at the last minute by preparing the pepper and cheese filling ahead.
