These quick and easy Summer Veggie Tarts are perfect as an appetizer, served with a salad for a light lunch or as a side along a platter of grilled sausages or chicken. They can be set up ahead of time and baked off when ready to serve them. They are great hot but just as delicious at room temperature! . . Summer Veggie Tarts . . Preheat oven to 400F. Get one sheet of puff pastry and cut it into 6 even squares/rectangles. Place a tablespoon of roasted garlic in the center of each and spread a little. In a bowl, combine 1 sliced zucchini, 1 cups of halved grape tomatoes, 1/3 cup grated Parmesan, 1/2 tsp salt, 1/4 tsp pepper, pinch of chili flakes, 3 tbls olive oil, 2 tbls chopped parsley and mix well. Divide the veggie mixture up into the center of each square and bring the sides up to enclose each bundle. Brush each bundle with some egg wash (1 egg mixed with 1 tbls water. Sprinkle with sesame seeds and bake for 18-20 minutes or until golden brown Roasted Garlic (I often roast ...