ratatouille tart

INGREDIENTS

• 14 ounces frozen puff pastry, defrosted in the fridge overnight*
• 1 Asian eggplant
• 1 smallish zucchini
• 1 smallish yellow squash
• 1 longish red bell pepper
• 1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce
• 2 tablespoons olive oil
• Salt and pepper
• Few sprigs fresh thyme
• 1 cup crumbled feta