Makes 12-14 tartlets.
1 package (2 sheets) puff pastry, defrosted according to package directions
1/4 cup all-purpose flour
3/4 cup slow-roasted tomato halves
4 tsp whipped cream cheese
14 thin slices of zucchini
4 sprigs fresh thyme
1/4 cup grated Parmigiano-Reggiano cheese
Fresh black pepper
Extra-virgin olive oil, for drizzling
Preheat oven to 400°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper, and set aside.
Remove defrosted puff pastry from its wrapping. Dust your countertop with some of the flour (a tablespoon or two), and unfold one sheet of pastry. With a rolling pin, roll the pastry just slightly thinner than it comes; don't worry about repairing the seams, as you'll cut around them.
Using a 4-inch round cookie cutter, pastry cutter, or drinking glass, cut out 6-7 pastry circles and place on the baking sheet. Repeat with the second sheet of pastry. Do not reroll the scraps; discard, or sprinkle with sugar and bake for a treat for the cook!
With a fork, prick lots of holes in the pastry rounds, MAKING SURE to keep a 1/2-inch border unpricked all the way around.
In a blender, combine the slow-roasted tomato halves and cream cheese, and process into a smooth paste. Spread this mixture in the center of each pastry round. (You'll have leftover filling; freeze it for another time, or spread it on a sandwich.)
Top each round with a slice of zucchini, a few leaves of thyme, a sprinkling of parmesan cheese, a bit of black pepper and a drop or two of olive oil.
Bake at 400F for 10 minutes, until the pastry is puffed and lightly golden. Serve hot or at room temperature.