I must admit that I cheat from time to time… I buy puff pastry. At least it’s low fat (15%). I once tried to make it on my own. Started a day before, got up at 5 am to make fresh croissants and was a complete disaster in the end. I guess this plan will have to wait for a while.
Meanwhile… This might not be the healthiest thing, but it’s good, easy to prepare and a perfect thing to serve with a glass of wine when unattended guests come by.
There are two important rules to consider :
- Pre-bake your pastry!
- Don’t put too much and too many things on it!
Pre-baking puff pastry is very important to get the crunchy bottom side. If you won’t do it, the inside will stay raw and the bottom won’t get baked properly. If baking on a plain surface like here (and not in a pie dish), take the pastry out when the top starts baking – it will change color, but won’t get brown. The other common mistake when people make pizza or pizza style snacks is that they put too many things on. Be minimalistic with the choice and quantity of ingredients! Less is better than too much.
- puff pastry
- salted pistachios
- lemon thyme
- smoked salmon (optional)
- Pre-bake puff pastry at 170°c as indicated above.
- Cut zucchini in fine slices – try using potato peeler!
- Crush pistachios.
- Garnish puff pastry with slices of zucchini, fine slices of mozzarella, sprinkle with crushed pistachios and thyme.
- Bake at 180°c until golden brown. Savory smell from the oven is usually a good indicator that it’s done.
- Put small pieces of smoked salmon on top while still hot.