Garden Vegetable Layered Puff Pastry Delight

Instructions

1. Preheat the oven to 200 degrees Celsius (about 400 Fahrenheit).
2. Roll out the puff pastry sheet on a baking tray lined with parchment paper.
3. Prick the pastry surface lightly with a fork to prevent puffing too much.
4. Heat olive oil in a pan over medium heat.
5. Add diced onion and minced garlic clove to the pan and cook until translucent, about 3 minutes.
6. Add diced eggplant, zucchini, red and yellow bell peppers to the pan and cook for 5 minutes until slightly softened.
7. Add diced tomato and chopped fresh basil leaves to the pan, season with salt and ground black pepper, and cook for another 3 minutes.
8. Remove the vegetable mixture from heat and let it cool slightly.
9. Spread half of the vegetable mixture evenly over the puff pastry sheet, leaving a small border around the edges.
10. Sprinkle half of the grated mozzarella cheese over the vegetable layer.
11. Add the remaining vegetable mixture on top, then sprinkle the rest of the mozzarella cheese.
12. Place the tray in the preheated oven and bake for 20 to 25 minutes until the pastry is golden and crisp and the cheese is melted and bubbly.
13. Remove from oven and let cool for 5 minutes before slicing and serving.