6oz (180gr) deli or baked ham or smoked turkey, sliced thinly, cut into strips
3oz (90gr) shredded cheese
2 tbs Parmesan
1 sheet puff pastry
Lay the puff pastry out on a baking sheet. With a dull knife (butter knife) lightly score a line around the pastry, 1/2″ (1.25cm) from the edge, being careful not to cut all the way through. If your pastry is frozen you may have to wait until it thaws a bit.
In a medium skillet sauté onion in oil until tender, about 7 minutes.
Add thyme and stir to combine.
Remove from heat until needed.
To assemble: Spread the onion on the puff pastry, staying inside the scored line.
Lay the zucchini slices on top in 2 circles, edges touching.
Spread the ham on top of the zucchini.
Lay the tomatoes on top of the ham, edges touching.
Sprinkle with shredded cheese and Parmesan.
Bake, 420F (210C) until edges of the crust are golden and vegetables are tender, 25 – 35 minutes.
Remove. Cut into wedges and serve.
Cutting the zucchini paper thin should reduce the risk of excess moisture as it bakes. If you still see a bit of liquid, score a slit in the edge and tilt slightly to drain. Or ignore it….. You may not use all of the zucchini Scoring a line around the edge or puff pastry allows the edges to puff up.