1 sheet puff pastry, thawed

2 medium zucchinis, thinly sliced

1 cup goat cheese, softened

1/4 cup cream cheese, softened

1/2 cup cherry tomatoes, halved

1 clove garlic, minced

1 tablespoon fresh basil, chopped (plus extra for garnish)

1 tablespoon olive oil

Salt and pepper to taste

1 egg (for egg wash)

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C).
On a lightly floured surface, roll out puff pastry and cut into 3-inch circles or squares.
In a bowl, mix goat cheese and cream cheese until smooth. Stir in garlic, basil, salt, and pepper.
Heat olive oil in a skillet over medium heat. Sauté zucchini slices for 2–3 minutes until tender. Set aside.
Line a baking sheet with parchment paper and arrange puff pastry pieces on it.
Spoon a small dollop of the cheese mixture onto each pastry base and spread slightly.
Top with zucchini slices and halved cherry tomatoes.
Brush pastry edges with beaten egg for a golden crust.
Bake for 15–20 minutes until puffed and golden brown.
Cool slightly and garnish with extra fresh basil before serving.

Add caramelized onions or roasted red peppers for a sweeter flavor.

Sprinkle mozzarella or Parmesan for extra richness.

Use feta or ricotta for a milder cheese flavor.

Serve warm, at room temperature, or slightly chilled.

Reheat in the oven for 8–10 minutes to keep pastry crisp.