For the love of Puff

I might be just a tad obsessed with puff pastry tarts. The possibilities seem endless. This one celebrates summer, with yummy veggies and a three cheese blend. 

Three Cheese Tart with 
Summer Vegetables & Rosé Sauce

You will need:

One package puff pastry
8 oz tomato/pizza sauce
8 oz creme fraiche (or 1/4 cup heavy cream)
1 ball of fresh mozzarella
1/2 cup grated parmesan
1/2 cup crumbled goat cheese
3 cups sliced veggies - 
I used zucchini, red pepper and sweet onion
2 T olive oil, for frying
2 T balsamic vinegar
1 tsp sugar

1. Preheat your oven to 400 degrees and bake your puff pastry for about 7 minutes, until just starting to brown. Remove from oven, and set aside. Maintain oven temperature.
2. Start heating a shallow frying pan over med/high heat. Add your olive oil and sliced veggies and sautee for about 7 minutes, until tender. Add two tablespoons balsamic vinegar and one teaspoon sugar and give it all a stir.
3. Meanwhile, place your pizza sauce in a medium bowl and add the creme fraiche. Stir until your sauce is pink.
4. Prepare your cheeses and place in three separate bowls.
5. Take your puff pastry and visualize where you want your crust to start. Spread your sauce to your imaginary line, add your veggie mix and top with your three cheeses.
6. Add it back to the oven for 10-15 minutes, checking that the edges don't turn black. Remove, let stand for five minutes. Slice and serve.

My condolences to those afflicted with lactose intolerance. If there is a fate worse than that, I have no idea what it could be. Cheese is the best.