1 Summer Squash, thinly sliced into discs
1 zucchini, thinly sliced into discs
6 grape tomatoes, sliced
1 sheet puff pastry dough
1 oz butter
salt/pepper to taste
1 tbsp herbs de provence
Find a round cutter that is just a little bit wider than the squash. Use this cutter to stamp out a dozen puff pastry discs. Place the puff pastry pieces on parchment lined cookie sheet. Top each pastry with a slice of squash, zucchini, and tomato. Drizzle tops with melted butter. Sprinkle with salt, pepper, and herbs de provence. Bake at 375 degrees for 15 minutes or until golden brown. Serve same day at room temp.