2-3 summer squash, thinly sliced into 1/8-inch rounds
1-2 tablespoons olive oil
2-3 oz Point Reyes TomaProvence, shredded
Salt & pepper
1 whole egg
1 tablespoon cream
Instructions
Preheat oven to 400°F. Spray a muffin tin with nonstick spray. Set aside.
In a medium saucepan, boil sliced squash for about 5 minutes. Remove with slotted spoon to a paper towel-lined sheet pan.
Roll out puff pastry into a rectangle a little larger than its original size. Cut dough into 6 strips lengthwise.
Brush with olive oil, then arrange squash slices on top of each strip, allowing a bit of the squash to peak out above the top of the pastry strip. Sprinkle TomaProvence evenly on top of squash. Season with salt & pepper.
Gently roll each strip, from end to end. Place each roll in prepared muffin tin. Top with a little more TomaProvence.
In a small bowl, combine egg and cream with a fork or whisk. Gently dab on top of each roll using a pastry brush..
Bake for 25-30 minutes until golden brown. Let cool for about 5 minutes before removing from pan.
