• Thaw puff pastry according to package directions (if frozen). You'll need a mandoline slicer or very sharp knife to prep the veggies. You'll need a large sheet pan to cook on and smaller sheet pans to prep.

Prep the veggies:

• Using a mandoline or very sharp knife, thinly slice tomatoes, squash, zucchini, and shallot. If squash and zucchini are larger, cut into half moons. Slice asparagus tips in half, lengthwise.
• Lay slices of tomatoes, squash and zucchini in a single layer on sheet pans. Salt slices liberally then cover with paper towels. Let sit for 20 minutes to draw out moisture. Meanwhile,
• Preheat oven according to package directions. Place shallots in a small bowl and soak in 1 tbsp balsamic vinegar while other veggies are sitting. Stir shallots 1-2 times during the 20 minutes.
• After 20 minutes, remove paper towels from salted veggies and use clean paper towels to absorb as much liquid as possible.

Assemble the tart:

• Unroll puff pastry onto a large sheet pan lined with parchment paper. Roll edges and pinch corners to form the 'crust'. Spread pesto evenly over puff pastry, going up to but not on the edges.
• Beginning with the sliced tomatoes, arrange veggies (tomatoes, squash, zucchini, soaked shallots, and asparagus) in a single layer, barely overlapping. You may not use all of the veggies (save leftovers for later).
• Finish the tart by sprinkling the crumbled cheese and some black pepper over the veggies.

Bake the tart:

• Bake according to package directions, rotating once halfway through. (Most would be 18-20 minutes for a non-dessert pastry).
• Let stand for a few minutes before slicing. Serve warm or at room temperature. Enjoy!