reheat your oven to 400°F (200°C).

Roll out the puff pastry sheet on a baking tray lined with parchment paper.

In a bowl, toss together the sliced eggplant, zucchini, bell pepper, red onion, olive oil, minced garlic, dried oregano, dried basil, salt, and pepper until well coated.

Arrange the seasoned vegetables on top of the puff pastry, leaving a border around the edges.

Sprinkle the grated Parmesan cheese over the vegetables.

Fold the edges of the puff pastry over the filling, creating a rustic tart shape.

Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the vegetables are tender.

Once cooked, remove from the oven and let it cool for a few minutes before serving.

Garnish with fresh basil leaves before serving.

Enjoy your Herb-Crusted Mediterranean Vegetable Tart!