Life has been a little nuts lately. I’ve been so crazed weeks go by and I don’t even notice. I haven’t called home in forever*, my laundry basket is over flowing and I can’t remember the last time I’ve had a good night’s sleep.
When time is tight and I only have a of couple minutes to make dinner, I’ll often put these tarts together. They’re quick to assemble, really delicious and easy to reheat. Basically they’re my version of a hot pocket. You can use whatever is around– I bet an olive tapenade, caramalized onions and parmesan would be good too.
*miss you Nanna, Pod Mo, Dad
Zucchini Pesto Tarts
Puff pastry sheets (Pepperidge Farm are my go-to)
Pesto (fresh or jarred)
Slice and sauté the zucchini and squash. Cut puff pastry sheets into rectangles. Bake according to the package instructions until they get slightly brown. Spread with pesto, sprinkle with feta and top with the sauté vegetables. Put back in the oven until the cheese melts.