To make roasted beet & cauliflower mousse:

1. Preheat oven to 375ºF. In a roasting pan, rub beets and cauliflower with olive oil and 1 teaspoon sea salt. Add thyme and 4 tablespoons water. Roast for 35 minutes. Let cool for 10 minutes.
2. In a blender, combine vegetables with heavy cream and goat cheese. Blend until smooth and thick. Place atop zucchini puff pastries.

To make zucchini puff pastry dough:

1. Combine grated zucchini and 3 tablespoons water in a blender. Blend until smooth.
2. In a mixing bowl fitted with a dough hook, combine bread flour and 1 teaspoon salt. Very slowly, add in zucchini mixture until dough bowl forms. Shape into a ball. Let rest for 10 minutes.
3. Flatten butter into a disc (approximately 5 inches in diameter) between two sheets of parchment paper. Refrigerate until firm.
4. On a lightly floured surface, roll dough into a ½-inch thick rectangle. Place the butter disc in the center, folding each side of the dough over top. Once again, roll dough into a ½-inch thick rectangle, assuring the butter does not break through the sides.
5. Fold dough into thirds again, then roll into a rectangle, just as you did in the previous step. Periodically sprinkle dough with flour to keep from sticking.
6. Rotate dough 90º. Roll into another rectangle, then refrigerate for 5 minutes to allow the butter to firm up again.
7. Repeat steps 5-6 two more times.
8. For the last time, roll dough out to ¼-inch thickness. Cut into desired size.
9. Bake dough at 375ºF for 12 minutes, or until golden brown. Dough will rise and create flaky layers.

Chef’s note: If a flatter dough is desired, “dock” dough with a fork several times prior to baking. This will allow the air to escape.

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