Tarte Fine aux Legumes

Ingredients

• Salt and pepper (to taste)
• Fresh thyme (1 tablespoon, chopped)
• Dijon mustard (2 tablespoons)
• Olive oil (2 tablespoons)
• Eggplant (1/2, thinly sliced)
• Red bell pepper (1, thinly sliced)
• Yellow squash (1, thinly sliced)
• Zucchini (1, thinly sliced)
• Puff pastry (1 sheet)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry sheet on a lightly floured surface and transfer it to a baking sheet.
3. Spread the Dijon mustard evenly over the puff pastry.
4. Arrange the sliced vegetables on top of the mustard, alternating the colors for an attractive presentation.
5. Drizzle the olive oil over the vegetables and sprinkle with fresh thyme, salt, and pepper.
6. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the vegetables are tender.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Slice into portions and serve warm.