When stocking your freezer with essentials always add a roll of puff pastry to your shopping cart. It will last for up to 6 months and all you need to do is roll out the amount you need and place the remainder back in the freezer. This zucchini and feta cheese puff pastry tart makes your Monday Made Easy meal a Meat Free Monday too. (If you are not in the mood for zucchini then you can swap it out for another veggie in your fridge.) Zucchini and Feta TartIngredients 1 Roll of puff pastry 1 tsp butter 2 zucchinis 75g feta cheese ground black pepper 1 egg Method 1 Preheat the oven to 18o’C and line a flat baking tray with a baking sheet. 2 Unroll the puff pastry and place onto the baking sheet. 3 Score the pastry with a knife about 1 cm from the edges to create a border. 4 Melt the butter and brush it onto the inside of the puff pastry. 5 Peel ribbons of the zucchini with a peeler and line across the pastry to cover the base. 6 Crumble the feta cheese over the zucchini and season with pepper. 7 Brush the edges with an egg wash. 8 Bake in the oven for 15 minutes until golden brown on the edges.