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1
Preheat the oven to 400 degrees F.
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2
Puff pastry sheets are typically folded into thirds.
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3
Unfold one sheet of defrosted puff pastry and cut along the fold lines to form 3 long, skinny strips of pastry.
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4
Cut each strip in half crosswise to form a total of 6 rectangles.
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5
Spray a large baking sheet with cooking spray and place the rectangles on the sheet.
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6
Pinch the edges of each one to make the edges higher than the center of the pastry.
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7
Cut each zucchini piece in half crosswise.
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8
Sprinkle both sides of the zucchini with 1 teaspoon salt, lay on a piece of paper towel, and press a second paper towel on top.
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9
Let sit for 15 minutes, during which time some of the moisture will be leached from the zucchini pieces.
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10
Lay one piece of zucchini on top of each piece of puff pastry.
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11
Arrange six tomato halves on top of each zucchini piece.
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12
Bake for approximately 13-15 minutes, or until the puff pastry is just starting to brown.
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13
Remove from the oven and sprinkle 2 teaspoons Gorgonzola cheese and 1/2 teaspoon each kosher salt and freshly ground black pepper over each tart.
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14
Return to the oven and bake for additional 5 minutes, or until the puff pastry is golden brown and the cheese is melted.
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15
Sprinkle sliced mint evenly over the tarts.
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16
Serve immediately.
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17
Makes 6 appetizer or light lunch (with a salad) servings.
