Roasted Vegetable Pesto Tart

Ingredients

• 1 egg
• 1 tablespoon water
• 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
• 3 tablespoons olive oil
• 2 teaspoons chopped garlic
• 1 baby eggplant, cut diagonally in 1/2-inch thick slices
• 1 large zucchini, cut diagonally in 1/2-inch thick slices
• 1 large yellow squash, cut diagonally in 1/2-inch thick slices
• 1 tablespoon basil pesto
• 4 ounces goat cheese, crumbled
• 1 roasted red bell pepper, cut into thin strips