1 cup Cherry tomatoes
½ bunch Asparagus, cut in half
1 Zuchini, cut in ¼ inch thick circles
1 Summer squash, cut in ¼ inch thick circles
5 Tbsp Olive oil
4 Tbsp Balsamic vinegar
2 Tbsp Unsalted butter
1 Shallot, finely chopped
¼ cup Heavy cream
4 oz Goat cheese
1 Tbsp Fresh sage, chopped
1 sheet (14oz) Puff pastry, thawed
To taste Salt and pepper 

Instructions
Preheat oven to 400ºF and line two baking trays with parchment paper. 
Place prepared vegetables on baking trays, making sure there aren’t any overlapping veggies. Drizzle 1 Tbsp of olive oil and 1 Tbsp of balsamic vinegar over each tray of veggies and season with salt and pepper. Cook in the oven for 10 minutes before removing and allowing to cool. 

In a small sauce pot on medium heat, melt the butter with the remaining tablespoon of olive oil. Add the shallot and cook for 3 minutes, or until soft. Next add the amaro and cook for 2 minutes, or until it evaporates. Add the heavy cream and bring to a simmer stirring after 5 minutes, then cook for an additional 2 minutes. Remove from heat and whisk in the goat cheese and sage. Season with salt and pepper and allow to cool. 

Cut the puff pastry into 8 rectangles and place on a parchment lined baking tray. Using a paring knife, score the pastry along the edge, about ½ inch deep, and using a fork, prick the pastry in the center several times (this will allow the edges to rise evenly). Spread the goat cheese spread evenly on the pastries, top with the vegetables, and bake for 10 minutes at 400ºF or until golden brown.