Mediterranean Vegetable & Goat Cheese Puff Pastry Tart

Preheat the oven to 180°C (350°F). Lightly brush a tart pan with olive oil to prevent sticking.

Roll out the puff pastry sheets and gently press them into the prepared tart pan, making sure they fit snugly into the edges. Trim off any excess pastry.

Prick the base of the pastry all over with a fork to prevent it from puffing. Bake for about 15 minutes, or until lightly golden.

While the crust bakes, heat a drizzle of olive oil in a skillet over medium heat. Add the red bell pepper, zucchini, and eggplant, and sauté until softened and lightly caramelized.

Add the cherry tomatoes and cook briefly, just until they release their moisture and it evaporates. Season with salt and black pepper, then remove from heat.

Spread the warm vegetable mixture evenly over the pre-baked pastry shell.

Sprinkle the crumbled goat cheese and fresh thyme leaves evenly over the vegetables.

Return the tart to the oven and bake for 10–15 minutes, until the cheese is lightly golden and the filling is set.

Let the tart rest for a few minutes before slicing. Serve warm for best flavor and texture.