Rinse eggplant. Rinse and peel tomatoes and zucchini. Cut vegetables into thin slices. Crumble sheep cheese and mix with creme fraiche and parsley, season with salt and pepper. Peel and squeeze garlic through a garlic press. Grease a small baking dish about 14 x 20 cm (approximately 5 1/2 x 8 inches) with 1 tablespoon oil.
Fold 1 sheet of pastry to the size of the baking dish and line with the pastry. Layer vegetable and cheese mixture alternately. Fold remaining pastry sheet, place on top of filling, press well and sprinkle with remaining oil. Bake in a preheated oven at 180°C (approximately 350°F) on bottom rack until golden brown for about 30 minutes. Remove from oven and serve warm.