Zucchini (Courgette) and Tomato Pastry

Total time: 45 minutes
    Using puff pastry rather than a traditional pizza crust gives a much lighter aspect to this, late-summer pastry.  Cut everything very thinly, with a knife or food processor, 1/16th inch (.3cm), and don't be too generous with the cheese. Scoring a line around the edge of the pastry will help it puff up.

 Ingredients:

• 1 red onion
• 1 tsp dried thyme
• 2 tsp olive oil
• 1 courgette (zucchini), medium, 7 - 8 inches (20cm)   you may not use it all...
• 2 tomatoes
• 6oz (180gr) deli or baked ham or smoked turkey, sliced thinly   like for a sandwich, not paper thin
• 3oz (90gr) shredded cheese
• 2 tbs Parmesan
• 1 sheet puff pastry

 Instructions:

• Lay the puff pastry out on a baking sheet. 
• With a dull knife (butter knife) lightly score a line around the pastry, 1/2" (1.25cm) from the edge, being careful not to cut all the way through. If your pastry is frozen you may have to wait until it thaws a bit.
• Chop onion. 
• In a medium skillet sauté onion in oil until tender, about 7 minutes. 
• Add thyme and stir to combine. 
• Remove from heat until needed. 
• Thinly slice zucchini
• Thinly slice tomatoes, about 1/16th" (.3cm).  You should get 8 - 10 slices from each tomato.  
• Cut the ham into strips.

  To assemble:

• Spread the onion on the puff pastry, staying inside the scored line.
• Lay the zucchini slices on top in 2, slightly overlapping circles.
• Spread the ham on top of the zucchini.
• Lay the tomatoes on top of the ham, touching, but not overlapping.
• Sprinkle with shredded cheese and Parmesan.
• Bake, 420F (210C) until edges of the crust are golden and vegetables are tender, 25 - 35 minutes. 
• Remove. 
• If zucchini has given off much liquid, score a slit in the edge and tilt slightly to drain. 
• Cut into wedges and serve.