Tomato Galettes

Ingredients:

1 tablespoon olive oil
2 cups cherry tomatoes
1 clove garlic, minced
1 zucchini, diced
2/3 cup corn
salt and black pepper, to taste
1 tablespoon herbs d provence
3 green onions, sliced
3 slices vegan cheese
2 tablespoons vegan parmesan
puff pastry or pie crust

Heat the oil in a skillet and add the cherry tomatoes, cover and allow to cook until the tomatoes are charred on one side before moving. When the tomatoes begin to burst, stir in the garlic and zucchini. Allow zucchini to cook for about 5 minutes and add the corn, salt, pepper, and herbs. Cook until most of the liquid is gone. Remove from heat and stir in the green onion.

Divide dough into six pieces and roll out. Place half a cheese slice on the bottom of each and top with the vegetable mixture. Then sprinkle with the parmesan. Fold the edges around the vegetable mixture and pleat the edges. Brush the sides with oil.

Bake 30-40 minutes at 400.