Preheat oven to 400 degrees Fahrenheit.

Place cherry tomatoes on a baking sheet. Toss with one teaspoon olive oil and 1/2 teaspoon salt. Roast for about 15 minutes, until tomatoes are shriveled and slightly charred.

While tomatoes are roasting, prepare the tart. Line a cookie sheet with Gefen Parchment Paper and roll out puff pastry to a large square on the cookie sheet.

Arrange eggplant, peppers, and zucchini in rows over the puff pastry dough, leaving a one-inch border. Scatter roasted tomatoes over vegetables and drizzle with remaining two teaspoons olive oil, remaining 1/2 teaspoon salt, and pepper.

Bake for 20 to 25 minutes, until crust is puffed and golden brown. Remove from oven and sprinkle with feta cheese. Cut into squares or serve whole.