2 tablespoons olive oil
2 Vidalia onions, thinly sliced
2 teaspoons kosher salt
2 cloves garlic, minced
10 Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds)
1/2 cup molasses
1/2 cup light brown sugar
1/2 cup cider vinegar
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
1 sheet frozen puff pastry, thawed
Flour, for dusting
1/2 to 3/4 cup Caramelized Onion-Tomato Jam
3 Roma tomatoes, sliced 1/4-inch thick
1 Japanese eggplant, sliced 1/4-inch thick on a mandoline
1 yellow squash, sliced 1/4-inch thick on a mandoline
1 zucchini, sliced 1/4-inch thick on a mandoline
1 to 2 roasted red peppers, julienned
2 to 3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
3 teaspoons chopped fresh oregano, divided
1/2 cup crumbled goat cheese
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