1

Preheat the oven to 200 degrees Celsius (or follow the instructions on the packaging).

2

Remove the frozen puff pastry from the freezer and packaging. Place it on the counter with the protective layer facing down to defrost.

3

Slice the yellow zucchini and shallot into thin slices.

4

Prepare a baking tray with parchment paper.

5

Place a dollop of truffle pesto on the baking tray, then layer the shallot and zucchini slices alternately on top of the pesto. Repeat this for as many pastries as you wish to make, up to 20.

6

Once the puff pastry has defrosted, cut each sheet in half to create 20 rectangles from 10 squares.

7

Place the puff pastry over the pesto and zucchini layers.

8

Press the puff pastry firmly into the zucchini and shallot to ensure they adhere during and after baking.

9

Brush a thin layer of unsweetened plant-based milk over the pastry using a brush or your fingers.

10

Sprinkle Italian herbs over the pastry.

11

Bake in the oven for 25 minutes or until golden brown.