Prepare your puff pastry block. If frozen, defrost overnight in the fridge or 2 hours at room temperature. If chilled, remove from the fridge 15 minutes before using. You can also use a ready rolled sheet.
Preheat your oven to 200°C or 390°F.
Chop all the veggies - the onion, pepper, mushrooms, zucchini, tomatoes and garlic - then toss them in the olive oil, herbs, salt and pepper.
Lightly dust a wooden board with flour and roll out the puff pastry into a rectangle of 25 x 35 cm (10 x 14 inch).
Transfer the pastry to a lined baking tray and using a sharp knife, lightly score a border 1 cm in from the edge of the pastry rectangle. This allows the pastry to puff up and make a nice border to the tart.
Next, spread the vegetables evenly over the pastry base, avoiding the border around the edge.
Bake in the oven for 25-30 minutes until the puff pastry edge is crisp and golden brown.
Transfer to a wooden board to slice and serve, and top with fresh basil if desired.
Instead of a block, you can use pre-rolled puff pastry sheets. If your sheet is smaller than 25 x 35 cm (10 x 14 inch) you might want to reduce the vegetables a little, or use a second sheet and increase the veggies. There's so many ways you can vary this tart. See the post for more ideas!