Preheat your oven to 180° C / 356° F.
Place the puff pastry sheet on a baking tray.
In a bowl combine creme fraiche, milk and parmesan. Stir well and season with salt and pepper. Spread the mixture thinly onto the puff pastry leaving a one inch border all around.
Slice the tomatoes, zucchini and aubergine very very thinly and layer them onto the pastry.
Crumble the feta over everything.
Sprinkle with the dried oregano and a splash olive.
Bake for 15 minutes or until golden brown and delicious.
Add some fresh thyme before serving. Enjoy!