Lay a piece of Gefen Parchment on your sheet pan.

Drizzle your honey on the sheet pan in a consolidated area.

Top with your apricot slices.

Lay your thyme sprig on top and sprinkle with chili powder if using.

Press your puff pastry to cover your apricots. Crimp the ends with a fork.

Brush the pastry with egg and sprinkle with raw sugar if desired.

Bake 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown.

Sprinkle with additional thyme leaves.

Lay a piece of Gefen Parchment on your sheet pan.

Add your tomatoes cut side down in a consolidated area.

Top with the torn mozzarella and drizzle with olive oil.

Sprinkle with salt and pepper.

Lay your puff pastry square over your tomatoes and crimp the ends with a fork.

Brush with egg and bake at 350 Fahrenheit for 20 to 25 minutes or until golden brown.

Top with fresh basil and olive oil.

Mix the pasta sauce and chilies. Spread over a consolidated area on a baking sheet lined with Gefen Parchment.

Top with olives, shallots and grated Parmesan cheese.

Place the puff pastry over the tomato sauce and crimp ends with a fork.

Brush with egg and bake 350 degrees Fahrenheit for 20 to 25 minutes.

Top with parsley, olive oil and salt and pepper.

Lay a piece of Gefen Parchment on your sheet pan.

Spread your pesto over a consolidated area.

Top with your scallions or scapes and grated Parmesan.

Cover the scallions or scapes with puff pastry and crimp ends with a fork.

Brush with egg and bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden.

Top with feta cheese crumbles.