There are times when I use frozen puff pastry all the time and then for whatever reason....months go by and I forget all about it. Our neighbors gave us some zucchini and summer squash and being the slacker that I have been lately....I really really wanted to make dinner from stuff we had around the house or in the freezer. As luck would have it, we had frozen puff pastry in the freezer.
|My sweet husband used the mandoline (the one kitchen tool that scares me to death) to cut very thin slices of zucchini and summer squash and I arranged them side by side because the diameter of the summer squash and zucchini were different sizes. I added a little more olive oil, salt and pepper and fresh thyme. We baked it just until the edges browned. maybe 25 minutes or so.|
|It was delicious and so easy! Gotta love Pepperidge Farm puff pastry.|