Recipe: Vegetable Pesto Puff Pastry Tart

Name: Recipe: Vegetable Pesto Puff Pastry Tart
Ingredients: 1 pound tomatoes (about 3 medium), halved and cut into 1/4-inch-thick half moons; 2 medium zucchini or summer squash (about 10 ounces), cut into 1/4-inch-thick rounds; 1 teaspoon kosher salt; 1 (14- to 17-ounce) package frozen puff pastry (preferably all butter), thawed in the refrigerator; 1/2 cup basil pesto, at room temperature; 2 1/2 ounces feta cheese, crumbled (about 1/2 cup); 1/4 teaspoon red pepper flakes; Freshly ground black pepper