Preheat your oven to 400 degrees F. 

In a medium bowl toss the zucchini, squash, eggplant, onion, and bell pepper with 2 tbsp of olive oil, ½ tsp sea salt, and a few grinds of pepper. 

Line a baking sheet (for easy cleanup) and spread the seasoned vegetables evenly over it.

Pour 1 tsp of olive oil into the head of garlic and a dash of salt. Place it on the baking sheet with the vegetables. 

On a separate baking sheet set out your puff pastry. Using a fork poke all over the puff pastry to try to keep it from puffing so big. 

Place puff pastry and vegetables both in the preheated oven. 

After 15 minutes remove the puff pastry from the oven and poke the center with a fork to deflate it.

After 15 minutes more, remove the vegetables from the oven. 

Reduce the oven temperature to 375 degrees F.

Squeeze the garlic out of its shell, crush, and mix with the tomato sauce. 

In a small bowl add the remaining olive oil, cherry tomatoes, remaining ½ tsp sea salt and fresh basil, stir. 

Spread the garlic tomato sauce in a thin layer over the puff pastry. Add a layer of roasted vegetables and top with the cherry tomatoes. 

Bake for another 5 - 10 minutes or until tomatoes are tender and blister. 

Enjoy hot or cooled!