Summer Veggie en Croute will surely become a seasonal go-to. Summer veggies are versatile ingredients. Thank heavens for that: during the weeks of peak harvest, we need to change up what we do with them. This simple recipe invites you to chop up two cups of your favorite garden vegetables and pop them into a puff pastry galette… resting on a creamy bed of mascarpone and seasonings. The results will make you look like a French chef, but the process couldn’t be easier.

Summer Veggie en Croute Recipe

1 sheet puff pastry
1/4 cup olive oil divided
1/2 cup mascarpone
2 cloves garlic, grated on a microplane
2 cups chopped fresh veggies (a mix of zucchini, summer squash, bell peppers, corn)
1/2 tsp Ground cumin
1/2 tsp black pepper
1/2 tsp salt
  1. Preheat oven to 350.
  2. Grease a 9” cast iron skillet with olive oil. Place puff pastry in the middle. Press gently with fingers to spread the dough out a bit.
  3. Mix mascarpone, garlic, and all but a teaspoon of the olive oil. Spread it around in a circle in the middle of the pastry, leaving the corners clear.
  4. Mix chopped veggies and spices and place over the mascarpone.
  5. Fold the corners of the pastry into the middle of the pan. Press the tips together. Place in oven for 20-30 minutes until the pastry is golden brown. Eat immediately.
Recipe by Keith Recker / Styling by Star Laliberte and Jordan Snowden / Photography by Star Laliberte
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