Zucchini Cream Cheese Tart

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~10 minutes; Cook Time: 35-45 minutes; Yield: 12 or 24 small bites (depending on how small you want them!)

Ingredients

• 1 sheet puff pastry
• 1 medium zucchini
• 1 green onion
• 1 package of vegan cream cheese (I used Kite Hill)
• salt, to taste
• pepper, to taste
• dried oregano or basil, to taste
• extra virgin olive oil

Instructions

1. Preheat oven to 350F & thaw the puff pastry per package instructions.
2. Slice the zucchini into thin rounds (no need to salt/ weep).
3. Chop the green onion into small rounds.
4. Once the puff pastry is thaw, lay it on a parchment covered baking tray and spread a thin, even layer of vegan cream cheese (should be about a half package).
5. Add the zucchini rounds and green onion.
6. Drizzle a healthy amount of olive oil over the vegetables.
7. Add salt, pepper and any herbs, to taste.
8. Bake for 35-45 minutes until the pastry is golden brown.
9. Let cool for 10 minutes.
10. Cut into small squares and enjoy!