Tri-Color Vegetable Napoleons

Tri-Color Vegetable Napoleons

1 17 1/4 ounce package Pepperidge Farm? Frozen Puff Pastry Sheets (2 sheets)
1 egg
1 tablespoon water
3 tablespoons olive oil
1 large onion (about I cup) – thinly sliced
3 medium zucchini – cut in half lengthwise and thinly sliced (about 3 cups)
1 large tomato – diced (about 1 1/2 cups)
2 tablespoons chopped fresh parsley
2 cloves garlic – minced
1/2 teaspoon salt
1/4 teaspoon pepper

Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400ºF. Mix egg and water and set aside.

Unfold pastry on lightly floured surface. Cut each sheet into 3 strips along fold marks. Cut each strip into 2 rectangles. Set aside 8 rectangles. Cut remaining rectangles into 32 thin strips. Decorate 8 rectangles with strips to form a lattice pattern and brush with egg mixture. Place 2 inches apart on baking sheets. Bake 15 minutes or until golden. Remove from baking sheets and cool on wire racks.

Split pastries into 2 layers. Arrange baked-side down on baking sheets and bake at 400ºF. for 3 minutes. Remove from baking sheets and cool on wire racks.

In large skillet over medium-high heat, heat oil. Add onion and cook about 5 minutes. Add zucchini, tomatoes, parsley,garlic, salt and pepper and cook until zucchini is tender and liquid is evaporated.

Place about 1/2 cup vegetable mixture on each of 8 pastry layers. Top with remaining layers.

Yield:
“8 napoleons”