Preheat oven to 400 degrees. Line two baking sheets with parchment or spray with cooking spray.

Roll out puff pastry sheets until the lines have disappeared, one per baking sheet.  In a small bowl combine Creme Fraiche and 1 tablespoon chopped herbs. Spread ¼ cup Creme Fraiche herb mixture on each pastry. Begin and end with a layer of tomatoes slices. In between, alternate layers of zucchini, summer squash, and tomato slices. Repeat until each puff pastry is full. Season liberally with coarse sea salt, black pepper, and Parmesan cheese; drizzle or brush with olive oil.

Bake in a 400-degree oven for 17 to 20 minutes, or until the tart is golden brown and nicely puffed around the edges. I begin checking at about 16 minutes. Garnish with remaining chopped herbs and an additional sprinkling of sea salt and pepper.

Slice and enjoy!