Roasted Vegetable and Fontina Tarts

Name: 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