Zucchini and Yellow Squash Pastry

INGREDIENTS

• Puff pastry, homemade or store-bought, cut into rectangles
• 1 tbsp of olive oil
• 1 small zucchini, sliced in circles
• 1 yellow squash, sliced in circles
• 1 tbsp of balsamic glaze syrup
• 1 tbsp hot honey
• A handful of fresh basil
• 1 thinly sliced garlic clove
• Garlic of Eden seasoning
• Kosher salt to taste
• Freshly grated mozzarella cheese
• Egg wash

INSTRUCTIONS

• Preheat the oven to 400°F (204°C).
• Cut zucchini and yellow squash into thin circular slices.
• Line a baking sheet with parchment paper.
• Drizzle olive oil, balsamic glaze, and hot honey onto the parchment paper. Add the thinly sliced garlic cloves.
• Arrange the zucchini and yellow squash slices on top of the oil and glaze mixture. Press them gently so they adhere.
• Season the vegetable slices with Garlic of Eden seasoning and a sprinkle of kosher salt.
• Evenly sprinkle 2 tablespoons of the freshly grated mozzarella cheese over the vegetables.
• Cut the puff pastry into 6 rectangles. Place each puff pastry rectangle on top of the seasoned vegetables, pressing firmly around the zucchini and squash and on the top of the pastry.
• Apply a layer of egg wash over the puff pastry.
• Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown.
• Remove the baking sheet from the oven and let it cool for 10 minutes. Then, carefully flip each tart over.
• Garnish with fresh basil and a drizzle of balsamic glaze before serving. Enjoy your upside-down zucchini and yellow squash pastry.