Directions

1. Preheat the oven and prepare the puffed pastry according to package directions. Line a half-sized sheet pan with foil.
2. Roll out the pastry to fit the pan, about 5 mm thick. Place it on the foil.
3. In a small bowl, whisk one of the eggs. Reserve the other two for the filling.
4. Brush 1-inch of the pastry’s outer edge with the whisked egg. Roll or fold the edge over twice and crimp with a fork. Lightly brush the top of the rolled edge with egg and sprinkle with flaked sea salt.
5. Place a lightweight rectangular baking dish in the center of the pastry and par-bake until puffed around the edge but not browned, 5-8 minutes.
6. Meanwhile, whisk together the remaining two eggs, milk, and kosher salt.
7. Remove the rectangular dish and fill the pastry well with the egg mixture. Top with sliced green onions, chopped parsley, zucchini coins and small knobs of goat cheese.
8. Bake until the edges of the crust are golden, and the egg is just set, about 20 minutes.