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This puff pastry loaded with zucchini is your go-to for an easy summer lunch or a chill dinner. With bright veggies, tasty pesto, and creamy burrata all on a flaky crust, it's a sure-fire way to wow everyone at your table.
I make this puff every summer when zucchinis are taking over my garden. The first time I set it out for my in-laws, they were asking me how I made it before we'd even finished eating.
Tasty Ingredients
- Puff pastry: ready to roll, go for one with real butter if you can for extra yum
- Extra virgin olive oil: just a splash to get those veggies golden and glossy
- 1 big garlic clove: brings a classic kick to the base
- 1 small sweet onion: makes things nice and savory
- 500g fresh zucchinis: smaller ones are best so they're not watery
- 1 tablespoon herbes de Provence: gives it that sunshiny Mediterranean vibe
- 1 tablespoon fresh thyme: use it fresh if you can for punchy flavor
- Paprika or Espelette pepper, a pinch: for just a smidge of heat
- 4 tablespoons basil pesto: homemade is best but store-bought is fine
- 100g shredded mozzarella: melts right in for gooey bites
- One 150g burrata: scoop out the center for that dreamy cream factor
- A handful of sesame seeds: for crunch and a golden top
- 1 egg yolk: gives your pastry a deep golden shine
Simple Step-by-Step Directions
- Bake It Up:
- Pop it in the oven for about 25 minutes. Once it's puffed up and golden, you're good! Keep an eye on it since ovens can run hot or cold. You want a crisp crust that's got a nice brown color.
- Shape and Finish:
- Crank your oven to 200°C. Slice the edges of your pastry into 2-centimeter strips. Pull them over the filling, criss-crossing for a braided look. Brush it all with beaten egg yolk and toss on a bunch of sesame seeds.
- Layer and Build:
- Set your pastry on a baking sheet, paper and all. Spoon pesto into the middle, staying five centimeters from the edge. Spread the cooled zucchini filling over the top. Sprinkle with mozzarella, then break up the burrata and dot it all over for extra pockets of creaminess.
- Veggie Prep:
- Chop the onion and garlic super fine. Slice the zucchinis into thin rounds or dice them if that's your thing. Thin pieces cook fast and evenly.
- Getting the Filling Ready:
- Heat up a pan with some olive oil. Toss in onion and garlic, let them go till soft and see-through. Throw in your zucchini, thyme, herbes de Provence, and pepper. Cook it on high, stirring now and then, till everything gets a little color and the zucchini isn't watery anymore—about 20 minutes.
The first time I made this was just to use up a zucchini overload from my veggie patch. I love how the pesto pairs up with sweet cooked zucchini, and the burrata melts into every bite. Pure summer comfort!
Storing and Reheating Tips
Keep leftovers in a sealed container in the fridge for up to two days. To make it crispy again, stick it in a 150°C oven for 10 minutes. Don't use the microwave—it'll make the pastry soggy. If you're prepping in advance, go ahead and cook the zucchini filling the day before and just put it together when you're ready to bake.
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Tasty Twists
Feel free to switch things up based on the season or what you like. Toss in some chopped sun-dried tomatoes for a tang or add toasted pine nuts for crunch. Come fall, swap zucchini for a mushroom and thyme combo. For something heartier, stir in browned smoked bacon bits to your filling.
Serving Ideas
Dish this out as your main with a simple green salad tossed in a light lemon vinaigrette. If you want more, try it with a cold cucumber soup in summer or pumpkin soup in the cooler months. Cut into small squares, it's great as a classy finger food too. A glass of dry white like Sancerre or a Provence rosé will totally hit the spot alongside these Mediterranean flavors.
Pro Tips
- Let that zucchini filling cool first or your pastry might get soggy underneath
- If you want it extra crisp, poke the pastry base with a fork before you put down the pesto
- If the burrata has a lot of liquid, let it drain on paper towels for 15 minutes before tearing it up on top
Frequently Asked Questions
- → Can I switch the burrata for something else?
Absolutely! If you don't have burrata, fresh mozzarella works just as well and is equally delicious.
- → What can I use instead of pesto?
You can swap basil pesto for arugula or cilantro pesto depending on your taste.
- → How do I get a golden crust?
Brush plenty of egg yolk over the puff before baking and keep an eye on it while it cooks for the best golden crunch.
- → Can this puff be prepped in advance?
You can prepare the filling earlier, but bake it just before serving to keep the pastry crispy.
- → What goes well with this puff?
Pair it with a crunchy green salad or roasted vegetables for a well-rounded, satisfying meal.