1/2 lb. frozen puff pastry, thawed
1 baby eggplant, thinly sliced
1 sm. zucchini, thinly sliced
2 plum tomatoes, thinly sliced
2 tsp. olive oil, divided
1 tsp. BLAIR garlic powder, divided
1 tsp. BLAIR Italian seasoning, divided

Preheat oven to 400 degrees. On a lightly floured surface roll out puff pastry to a 10 x 6 inch rectangle; prick all over with fork. Brush rectangle with 1 teaspoon olive oil and sprinkle with half the garlic powder and half the Italian seasoning. Arrange the vegetables on the pastry in overlapping lengthwise rows. Brush with 1 teaspoon olive oil and sprinkle with remaining garlic powder and Italian seasoning. Refrigerate for 15 minutes. Bake tart for about 25 minutes or until vegetables are tender and pastry is golden brown and crisp.