1)  Pre-heat your oven to 200 degrees Celsius

2)  Put a sheet of baking paper onto two flat baking trays and lay down the frozen pastry squares, leaving some space between them. Puncture small holes into the middle of the pastry squares with a fork. This prevents them from rising up when they bake.

3) While the puff pastry defrosts on the baking tray, sauté the mushrooms in a tablespoon of olive oil for about 5 to 10 minutes until they are soft and slightly brown. Add some fresh thyme leaves, salt and pepper at the end.

4) Crumble some Violife Blu on half of the pastry squares, leaving about a centimetre of space around the edges. You only need about a tablespoon of the crumbled Blu per square. Ensemble the courgette slices on the other half of the pastries. Now divide the sautéed mushrooms over the cheese filled squares and crumble the rest of the Violife Blu onto the courgette filled squares. Add some onion rings on all of them and finish it off with a drizzle of olive oil. No salt needed, the Violife Blu is salty enough on its own.

5) Place the baking trays in the middle of the preheated oven and bake for about 15 minutes, until the Violife Blu starts to change colour and the edges of the squares are golden brown. Sprinkle some more fresh herbs over them after baking.

6) While the squares are baking, you make a quick dressing by mixing 2 parts of olive oil with 1 part of fresh lemon juice, a drizzle of syrup and some salt and pepper. Mix the dressing with some lettuce and put it on a plate. Sprinkle some spring onions over the salad. Serve with the warm squares.

If you like, you can cut them in half to make them look extra pretty on your plate.
Enjoy