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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out puff pastry or shortcrust dough into a 10–11 inch circle on a lightly floured surface.
Transfer to the prepared baking sheet.
Spread goat cheese (and ricotta/pesto if using) evenly over the center of the dough, leaving a 1–2 inch border around the edges.
Arrange the zucchini, yellow squash, red bell pepper, onion, and optional eggplant/tomato slices in a circular overlapping pattern on top of the cheese layer.
Drizzle olive oil over the vegetables.
Sprinkle thyme, oregano, za'atar (if using), salt, and pepper evenly.
Fold the outer edge of the pastry up and over the vegetables to create a rustic border.
Brush the folded edges with the beaten egg.
Bake for 30–35 minutes, until the crust is golden brown and the vegetables are tender.
Let cool for 5–10 minutes. Garnish with fresh basil or parsley.
Slice and serve warm or at room temperature as a main dish or appetizer.