Otherwise known as really, really fattening, bad for you, pockets of warm cheesy-ness.
Well, we made our own gourmet version last night. This recipe was inspired by Rachel Ray's Everyday Meals Magazine September 2010, page 114.
We changed it a bit, so I don't feel bad publishing it.
What you'll need:
*2 sheets Puff Pastry (we got ours at Whole Foods, no added sugar and no trans fat!)
*Some cheddar or your choice of cheese (shredded to about 1 and 1/2 cups)
*6 or 7 eggs (1 for painting on edges of pastry and 5-6 for scrambling)
*1 small or 1/2 large organic zucchini (shredded like the cheese)
*1 tomato cut into 3 slices and then cut in half (6 moon like shapes total)
*You will also need a food safe paint brush, or you can use your fingers...
Thaw puff pastry!
Prepare all the food first. It will make your life so much easier. Shred the cheese and zucchini, cut the tomato, crack the egg and place in bowl for painting later.
Pour olive oil over the bottom of your baking sheet. Strain and squeeze zucchini to remove excess moisture.
Divide the puff pastry into 1/3s, so you will have 3 bottom pastries and 3 top pastries (easy if yours comes pre-folded like mine). Paint edges of 3 pastries with egg (see images below).
Start Scrambling the 5-6 eggs while you pre-heat the oven to 400 degrees.
Divide eggs into 1/3 for each pastry, place that 1/3 eggs on each 1/3 pastry and then add zucchini to each third. And then, add cheese. And then, add 2 tomato moons to each third.
Repaint edges with more egg. Stretch top thirds of puff pastry to fit over the pile of egg-veggie mixture. Close by pressing with a fork. Brush top of pastry with more egg. Add remaining cheese (if you have any) to the top of the pastry about 1/2 way through baking.
Bake at 400 degrees for about 20 minutes or until puff pastry has puffed (and crisped) or follow the directions on your puff pastry packaging.
Hope my directions were clear, I do better with photos anyway, so here's the same thing through images, starting with the puff pastry I used: