I didn't have a squash on hand so I tossed in a little sauteed kale because I wanted more veggies. Even without the squash I had WAYYYY too many veggies for such a little pastry! I also thought there wasn't enough of the goat cheese but I was out so I added some fresh mozzarella as well. I had a very strong goat cheese though so I feel like they balanced really well. Lastly, I threw the red peppers on before baking it along with some kalamata olives. I served it with some spicy lentil soup and it made a great meal! I would definitely make this again!

This is awesome! I used Humboldt Fog cheese (which is extra yummy). I spread the cheese in a neat layer over the pesto and under the veggies. I like "wet" pizzas with consistent flavor better than dry. I steamed the veggies for faster cooking, then sprinkled veggies with seasoning to make up for the lack of roasted flavor. Also, I used a different brad of puff pastry. Maybe it was smaller, but on mine, I could only fit the yellow squash and 1/2 the zucchini on it, and only about 1/3 of the roasted red pepper on top. I'll have to make it again with the remaining veggies!

My husband likes everything and would probably have rated this tart 4 stars. I have a few quibbles. First, I found that it look much longer to roast the vegetables in the oven to get them soft and slightly browned than called for. Second, while I used a regular size eggplant (not baby) and a large zucchini, I did not use any summer squash. I did add a few mushroom chunks. Even so, I almost could not fit the vegetables on the tart pastry in a single layer. Last, I used the amount of pesto recommended and thought it needed more. I could hardly taste it on the finished baked tart. The end product looked terrific, but I would recommend alternating the veggies as they are laid out on the tart, not in rows. That way, when it is cut, each piece gets a sampling of each vegetable. I liked it well enough to try again with more pesto and maybe some additional other seasonings.

This was delicious, and you can add just about any veggie you want on top of it. We added some broccoli.

This is a great recipe and a wonderful way to use up the summer bounty of fresh veggies as almost any vegetable can be subbed for the zucchini, squash and eggplant. A suggestion to others who try this recipe ~ use more of the pesto sauce and don't crowd the mix of vegetables, otherwise the tart will not crisp and you lose the flakiness of the pastry sheets. I have made it twice since receiving the recipe and it has been wonderful each time - perfect appetizer paired with a refreshing glass of Sangria poolside. Definitely a keeper!!!