Adjust oven racks so they are evenly spaced in the centre of your oven. Preheat oven to 375°F. Line 2 baking trays with parchment paper. Unroll pastry sheets onto your work surface. Cut each pastry sheet into 4 equal squares and transfer to the lined baking trays. Score each pastry square on the inside edge creating a ½ inch boarder. Bake for 18 – 20 minutes until puffed and golden brown. Gently press down scored pastry into the centre creating a pocket.
In a small sauce pan over medium heat, cook onion in butter and 1 tbsp. (15 ml) of olive oil. Cook for 10 minutes until onions are light golden brown. Stir in brown sugar and reduce heat to medium low. Cook for another for 5 minutes. Remove pan from heat and set aside until ready to use.
In a medium size bowl, gently toss zucchini with 1 tbsp. (15 ml) of olive oil and ¼ tsp. (1.25 ml) each salt and pepper. Stir in caramelized onions.
In a small bowl, stir together ricotta, lemon zest, lemon juice and tarragon. Divide ricotta cheese mixture into 4 pastry pocket squares. Top with zucchini mixture and bake for 10 minutes. Garnish with tarragon leaves.
Butternut Squash Pastry
In small sauce pan over medium heat, toast walnuts 2 minutes. Gently pour in maple syrup and cook stirring for another 3 minutes until maple syrup thickens. Transfer walnuts to a piece of parchment paper and allow to cool and harden.
In a medium size bowl, gently toss thawed butternut squash with 2 tbsp. (30 ml) of olive oil, mushrooms and ¼ tsp. (1.25 ml) each salt and pepper. Divided and crumble goat cheese into 4 pastry pocket squares. Top with butternut squash mixture. Bake for 10 minutes. Top each pastry square with candied maple walnuts.