Vegetable Goat Cheese Galettes

Start by heating two tablespoons of olive oil in a skillet over medium heat; cook and stir the green onions until they become tender, approximately three minutes. Add garlic to the skillet; cook until it emits a fragrant aroma, roughly one minute. Take the skillet off the heat source.

In a small bowl, combine goat cheese, Parmesan cheese, and cayenne pepper; mix the ingredients together using a fork until they are well combined.

Take each puff pastry sheet and gently flatten it with a rolling pin on a lightly floured surface. Cut the flattened pastry into four equal-sized squares. Using a sharp knife, carefully create a border around each square, leaving about one-quarter inch of space between the edge and the pastry.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place the puff pastry squares on a baking sheet; spread the goat cheese mixture evenly over each square. Top each square with the cooked onion mixture. Refrigerate the pastry for five to ten minutes.

Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing the vegetables to overlap slightly. Season with salt and black pepper; drizzle with about one teaspoon of olive oil.

Bake the pastry in the preheated oven until it becomes golden brown and puffed, approximately twenty minutes. Garnish with basil strips.