In the summertime, I can eat these for any meal with a massive vinaigrette-y salad on the side. Perfect, flakey pastry rounds topped with fresh mint and basil pesto, gooey brie and thin sliced zucchini. Delicious, decedent and super easy to make! So good.

INGREDIENTS – makes about 12

2c flour
1/4t salt
3/4c butter, cold + cubed
6-8T ice water

1/3c pesto, I love to use a mint/basil pesto (see below)
1 brie wheel, sliced thin
1 med-large zucchini, sliced as thin as possible

INSTRUCTIONS

To make the dough, dump flour and salt in a food processor and pulse 1-2 times to incorporate. Put the butter cubes in then pulse until distributed and roughly pea sized. Pour 6T ice water in, pulse to combine, add more water if it doesn’t stick together when you clench some in your fist. Press into a disk and refrigerate for at least an hour.

Preheat oven to 475°F.

Roll the dough out to 1/4″ and cut out 5″ circles and place on a parchment lined baking sheet at least an inch apart. Dollop about 1t pesto in the middle of each circle and spread it out, leaving about 1/2″ around the edge. Place a little brie in the middle of the pesto, tearing some up a little so the fit and cover the most pesto.

In a large bowl, toss zucchini in the remaining pesto until coated then arrange the slices in a shingled circle over the brie.

Bake for 18-20 minutes.

ENJOY!

MINT BASIL PESTO – makes about 1/3c

2-3T walnuts
1/2 small garlic clove
1/2t honey
1/2c fresh mint
1/2c fresh basil
1/4c olive oil

Place walnuts and garlic in a large cup fitted for an immersion blender with a small pinch of salt and pepper and give it a little chop up. Add honey, mint, basil and olive oil and blend until mostly smooth.