Crisp puff pastry, zucchini, and plenty of cheese.
1 1/4 pounds zucchini , cut into 1/8-inch-thick roundsAll-purpose flour, for dusting4 ounces full-fat cream cheese, softened1 1/2 teaspoons chopped fresh thyme leaves, plus additional leaves for garnish1 tablespoon extra-virgin olive oilAdjust oven rack to middle position and preheat oven to 400°F . Line a rimmed baking sheet with a double layer of paper towels or a clean kitchen towel. In a colander set over a large bowl, toss the zucchini with salt. Let drain for 30 minutes.
On a lightly floured surface, place one sheet of puff pastry directly on top of the other. Using a rolling pin, roll pastry into a 11- by 15-inch rectangle. Transfer pastry to prepared baking sheet. Poke pastry all over with a fork. Cover the pastry with a sheet of parchment and place another rimmed baking sheet on top. Bake until pastry is pale and firm to the touch, about 15 minutes. Remove from oven and remove the top baking sheet and parchment. Increase oven temperature to 500°F .
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