Summer Vegetable Tartlet

• 12 ounces store-bought puff pastry
• ½ cup crème fraîche 
• 2 tablespoons Dijon mustard
• 2 large sage leaves, thinly sliced 
• 5 multicolor carrots 
• 1 green zucchini 
• 1 eggplant
• 1 yellow summer squash
• 2 tablespoons olive oil for drizzling
• Salt to taste
• Pepper to taste

Preheat the oven to 375°F. Roll out the puff pastry on a lightly floured surface to a 1/4-inch thick round piece that's about 12-inches wide. Place the pastry in a 9-inch pie pan and prick several times with a fork. Trim off any excess dough around the edges of the dish.

Spread the crème fraîche and mustard on the piecrust, then sprinkle with the sage.

Using a vegetable peeler, shave the carrots, zucchini, eggplant, and summer squash lengthwise into thin strips, making sure to leave a small strip of skin on each shaving for decorative purposes. Set aside.

Roll a strip of zucchini into a spiral and place it in the center of the piecrust. With the skin of the vegetable up, surround the zucchini spiral with a few strips of carrots and eggplant until the vegetables reach the crust of the pie.

Drizzle the pie with olive oil and season with salt and pepper. Bake in the preheated oven until vegetables are tender and crust is golden brown, about 35 to 40 minutes. Serve right away.