About this recipe:This is an upscale appetizer with lots of flavor. My college-age daughter, Haven, threw this together, and it is wonderful! (She's much more experimental in the kitchen than I am!) Great for an appetizer buffet.
Preheat oven to 400 degrees F (200 degrees C). Place both sheets of puff pastry on a large baking sheet, and pinch together in the center to make one large sheet. Bake for 15 minutes.
Preheat oven to 200 degrees C.
Meanwhile, heat oil over medium heat in a small skillet. Cook green onion, onion, garlic, tomatoes, and rosemary in oil until the onions are soft, about 5 minutes.
In a frypan add a dash of olive oil. When hot add the zucchini, onion, chorizo and mushroom then cook for about 4 to 5 minutes.
Remove puff pastry from oven, and top with mozzarella and Gorgonzola cheeses and onion and garlic mixture. Return to the oven, and bake until cheese is melted, about 10 minutes. Cut into 2 inch squares to serve.
Dust your work surface with flour and lay out the pre-made puff pastry. Roll up the edges to make a divot in the middle and with a fork, prick the inside of the pastry. Brush with the whisked egg.
Lay the pastry on some baking paper on a baking tray and bake for about 10 minutes.
Take out of the oven. With the back of a spoon spread the tomato paste over the inside of the pastry then add the fried ingredients.
Sprinkle over the grated cheese. Add some olives and cherry tomatoes.
Brush the pastry edges with the whisked egg and put back into the oven for about 15 minutes.