These crunchy sweet tarts are the perfect snack or meal with a dreamy creamy base.

PRODUCE:
1 puff pastry sheet
1 head baby bok choy
3-4 mixed cherry tomatoes
2 tablespoons caramelised onion (homemade)
2 tablespoons light cream cheese
1/4 yellow zucchini
5-6 small mushrooms or 2 mushroom buttons sliced
Caramelised Balsamic Vinegar

METHOD:
Preheat fan forced oven to 180degrees.
Slice puff pastry in half lengthways. I also cut about 2 inch off the top.
Line a baking tray with baking paper and lightly oil. Place two puff pastry slices on the tray 2cms apart.
Spread 1tbs of cream cheese on each rectangle leaving a 2.5cm border surrounding.
Top one with bok choy, quartered cherry tomatoes and half the caramelised onion.
Top the second one with yellow zucchini slices, mushrooms and the other half of the onions.
Bake for 15-20 minutes or until golden brown and puffed!

NOTE:
Drizzle with caramelised balsamic vinegar to serve.