Yield: 4 portions
Puff pastry, 3 in. x 5 in. squares - 4
Extra-virgin olive oil - as needed
Roma tomatoes - 12 slices
Zucchini - 12 slices
Fennel - 12 slices
Red pepper - 12 slices
Yellow pepper - 12 slices
Portobello mushrooms - 12 slices
Fresh rosemary - chopped 2 tsp.
Fresh basil - chopped 2 tsp.
Fresh thyme - chopped 2 tsp.
Salt and pepper - to taste
Parmesan cheese - shaved as needed
Chevre, crumbled - as needed
Roll dough 1/4-in. thick, place on parchment paper, brush with olive oil and pricck with fork to prevent over rising of dough. Bake in preheated 400F oven until lightly browned, about 6 minutes. Reduce heat to 350F and cook until golden brown and crisp. Remove from oven.
Meanwhile, slice all vegetables 1/8-in. thick, place on roasting pan, brush with oil and season with herbs and salt and pepper. Roast in 400F oven until tender, about 5 to 7 minutes. Remove and cool.
Arrange vegetables decoratively on puff pastry squares and bake in preheated 400F oven 4 to 5 minutes.
Top tarts with Parmesan or chevre.