Vessy’s Gourmet kitchen

1. Wash and slice zucchini, half tomatoes, chop shallots and chiffonade some basil leaves; season with olive oil, salt and pepper and set aside;
2. To make the ricotta mixture- mix ricotta, Parmigiano Regiano, egg, basil, salt and pepper;
3. Roll your puff pastry on a floured surface and cut into 16 squares: score the edges;
4. Add a spoonful of the cheese filling and some vegetable mixture on top;
5. Brush egg wash on the edges and sprinkle some flaky sea salt;
6. Pop in the freezer for 10 mins then bake in a preheated oven at 400 F for about 25-30 mins or until golden;
7. Finish with fresh basil and enjoy!