Time: 50 minutes
Preheat the oven to 200C/Gas 8
Cut the pastry into 8 rectangles and place on baking sheets lined with non-stick baking parchment.
Score a rectangle about 1/2cm inside the edge of each piece and decorate by cutting diagonal lines around the edge with a small knife.
Brush the edge with the beaten egg.
Divide most of the cheese between the pastry pieces, saving some for the topping.
Arrange the courgette slices and tomato halves over the cheese.
Sprinkle over the thyme leaves, salt and pepper and then the rest of the cheese.
Bake in the oven for 20-25 minutes until the pastry is golden brown around the edges and the cheese is melted and bubbling.