1.Preheat oven to moderately hot.
2.In a large bowl, combine oil and garlic. Add capsicums, zucchini, eggplant and onion; toss gently to coat vegetables in mixture.
3.Cook vegetables, in batches, on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender; transfer to large bowl. Add tomatoes, cheeses and basil; toss gently to combine.
4.Cut pastry sheets in half; fold edges 1cm inward, place on oiled oven trays.
5.Divide sauce among pastry pieces; top with vegetable mixture. Bake, uncovered, in moderately hot oven about 15 minutes or until browned lightly. Serve tartlets topped with tapenade.
For best results, use a pizza tray with holes in the base; this will cook the pastry evenly.Note