Roasted Vegetable and Fontina Tarts

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, minced and then mashed with the side of a knife
• 3/4 pound eggplants, peeled and sliced crosswise 1/3 inch thick
• Salt and freshly ground pepper
• 2 medium yellow summer squash or zucchini, sliced lengthwise 1/4 inch thick
• 1/2 pound fresh shiitake mushrooms, stemmed
• 1 medium red bell pepper, quartered
• 9 ounces puff pastry, preferably all butter
• 4 ounces Italian Fontina cheese, thinly sliced

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