Instructions

• Preheat the oven to 430°F (220°C).
• Roll out the puff pastry on a baking sheet covered with baking paper. Fold over each of the four sides to create a border crust. Brush the border with the almond milk. With a fork to lightly prick the middle of the pastry.
• Place the baking sheet into the hot oven and bake for 10-12 minutes until the edges of the pastry have become golden.
• Meanwhile, heat the oil in a medium pot over a medium-high heat, and cook the zucchini for 5-8 minutes, until golden brown.
• Remove the pastry from the oven and spread the pesto over the pastry base. Top with the cooked zucchini and garnish with a few basil leaves. Season to taste with salt and pepper and serve immediately.