2 sheets frozen puff pastry, thawed
2 zucchini, sliced
125g (½ punnet) cherry tomatoes
100g feta, crumbled
50g sliced salami, chopped
1/3 cup seeded black olives
1 Tbsp olive oil
Baby rocket leaves, to serve
Preheat oven to hot, 200°C. Lightly grease and line two oven trays with baking paper.
Cut corners from pastry to form a round. Place one on each tray.
In a bowl, combine sliced zucchini, halved cherry tomatoes, crumbled feta, sliced salami and olives. Add olive oil, tossing well to coat. Season to taste.
Divide mixture evenly over each pastry round, leaving a 4cm border. Pleat pastry around filling to form a rustic pie edge, leaving top open. Press to seal edges.
Bake 30-35 minutes until pastry is golden, puffed up and crisp. Cut into quarters and serve hot or cold with rocket, dressed as liked.