Summer's End Savory Pastry

Name: Summer's End Savory Pastry
Total time: 1200 s
Yield: 4 or ???
Cuisine: American
Ingredients: 1 package puff pastry (I used refrigerated pastry. It also can be found in the freezer section.); 1/4 cup thinly sliced alliums (your choice--I used shallots & garlic) caramelized in olive oil; 2 Tablespoons toasted nuts, your choice. (I used pine nuts but walnuts, pistachios or almonds would be equally good.); 2-3 Tablespoons pesto (to taste)

AntoniAAT @ant1

I've been loading the freezer with summer's bounty. Today was pesto and allium day. There was a bit extra of each & I was hungry. This easy savory pastry can be a vegetarian entree, a side, a starter or cocktail nibble.

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Ingredients

15-20 minutes

4 or ???

1 packagepuff pastry (I used refrigerated pastry. It also can be found in the freezer section.)
1/4 cupthinly sliced alliums (your choice--I used shallots & garlic) caramelized in olive oil
2 Tablespoonstoasted nuts, your choice. (I used pine nuts but walnuts, pistachios or almonds would be equally good.)
2-3 Tablespoonspesto (to taste)

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Steps

15-20 minutes

1

Preheat oven to 425 Fahrenheit
2

Line a baking sheet with parchment paper.
3

Follow puff pastry manufacturer's directions for preparing it for baking & place it on the parchment paper in one layer.
4

Spread your allium mixture on half the pastry sheet.
5

Sprinkle the toasted nuts on the alliums.
6

Spread pesto on the other half of the pastry sheet.
7

Fold the pastry in half, placing the pesto atop the alliums.
8

Use a fork to crimp the edges all around.
9

For a glossy golden top, brush with an egg wash. (I skipped this step.)
10

Bake 15-20 minutes, until pastry turn golden
11

While the pastry is still hot, cut into serving sizes, your choice how many.
12

Serve room temperature & enjoy!