Ratatouille Tart

• 2 (4 1/2-oz.) tomatoes, cut into 1/4-in.-thick slices (about 1 cup)
• 2 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 3 (3-oz.) baby eggplants, cut into 1/4-in.-thick slices (about 1 cup)
• 4 (1-oz.) baby zucchini, diagonally sliced (about 2/3 cup)
• 1 large shallot, roughly chopped (about 1/2 cup)
• 3 (3/4-oz.) baby bell peppers, roughly chopped (about 1/2 cup)
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon black pepper, divided
• 1/2 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
• Cooking spray
• 4 ounces goat cheese, crumbled (about 1 cup)
• 2 teaspoons fresh thyme leaves, divided

1. Preheat oven to 400u0b0F. Place tomato slices on half of a parchment-paper lined baking sheet. Drizzle with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon of the salt. Toss together eggplants, zucchini, shallot, bell peppers, vinegar, and remaining 1 tablespoon oil in a bowl; spread evenly on opposite half of prepared baking sheet. Sprinkle eggplant mixture with 3/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Roast in preheated oven until vegetables are tender and beginning to brown, about 30 minutes. Cool 10 minutes.
2. Increase oven temperature to 425u0b0F. Place puff pastry sheet on a lightly floured work surface, and roll into a 14- x 10-inch rectangle. Lightly brush a 1/4-inch border with water, and fold border up and over to create a raised edge. Place dough rectangle on a baking sheet coated with cooking spray. Poke holes all over bottom of dough with a fork. Sprinkle bottom of dough evenly with goat cheese and 1 teaspoon of the thyme. Bake at 425u0b0F until lightly browned, about 12 minutes.

tomatoes, olive oil, kosher salt, baby eggplants, baby zucchini, shallot, baby bell peppers, balsamic vinegar, black pepper, frozen puff pastry sheets, cooking spray, goat cheese, thyme

Taken from www.myrecipes.com/recipe/ratatouille-tart (may not work)