Cut out rounds of puff pastry 10 cm in diameter. Brush with pistou.
Bake between two baking trays for 15 mins at 200 °C, to prevent them from puffing. The disks must be blonde/golden and cook through.
Slice aubergine into halved rounds, the bell pepper into thin strips, mince onions, and slice courgettes on a mandolin to a thickness of about 2 mm.
Sauté vegetables separately in olive oil over low heat, season with salt and Espelette chili pepper flakes, as well as a pinch of thyme.
Spread aubergine, bell pepper, and onion out evenly over the entire surface of the pastry disks.
To finish, decorate with courgette slices in a star-burst pattern.
Dust lightly with parmesan and bake at 190 °C for 5 mins.
Slice duck breast width-wise into 12 thin slices.
Lay them out in groups of 3 on parchment paper, taking care to lay skin on top.
Brush with pistou and bake at 190 °C for 3 mins.