A summer favorite, especially when the zucchini haul from the garden becomes unwieldy.
1 sheet puff pastry (thawed according to package directions)
2 tablespoons dijon mustard
2 cups gruyere, grated
2 medium zucchini, sliced to 1/8” thickness
Salt and pepper to taste
1 tablespoon olive oil
Roll the puff pastry out to a rectangle, about 16×10 inches. Score a line around the puff pastry about one inch from outer edge. Brush mustard over the surface inside of the scored line. Sprinkle gruyere over mustard. Arrange zucchini slices on top, overlapping slightly. Season with salt and pepper and brush the outside inch of the pastry with olive oil. Bake in a preheated 400F/200C oven until the zucchini is cooked and the pastry is golden brown, about 15-25 minutes.
