Preheat the oven to 450F.
Line a baking dish with parchment paper and lay out the puff pastry. Trim the edges to form an oval shape.
Leaving a 1-inch border, spread the goat cheese evenly across the pastry base. Drizzle the honey over and set aside.
Peel the sweet potato and onion. Using a mandolin, slice into very thin rounds.
Using a knife, thinly slice the zucchini into rounds and the red peppers into thin strips.
Slice the mushrooms into quarters.
Place all the sliced vegetables in a medium mixing bowl and add the olive oil, herbs de Provence, salt and pepper. Stir to coat every piece evenly.
Lay the sweet potato slices across the goat cheese filling, followed by the rest of the vegetables in a semi-even layer.
Fold the edge of the pastry up over the vegetables and press down to create the crust. Brush the crust lightly with egg wash.
Bake for 20-30 minutes, or until the pastry is crisp and browned. Allow to cool at least 5 minutes before serving.