Preheat your oven to 375°F / 190°C.
Line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat.
Add the garlic and onion, sautéing for about 3 minutes until fragrant and softened.
Stir in the diced red bell pepper and quartered artichoke hearts.
Continue to cook for another 5-7 minutes, until the vegetables are tender and the onion begins to caramelize.
Remove from heat and set aside to cool slightly.
Lightly flour a work surface and gently unroll your thawed puff pastry sheet. If needed, roll it out slightly to a rough 10-12 inch circle or rectangle.
Transfer the pastry to your prepared baking sheet. Spoon the cooled vegetable mixture into the center, leaving a 2-inch border all around.
Sprinkle the filling evenly with the chopped olives and capers, then dot the top with the cubes of goat cheese.
Gently fold the edges of the pastry up and over the filling, pleating it as you go to create a rustic border. The center will remain exposed.
Bake for 35-40 minutes, or until the crust is puffed, deeply golden brown, and the filling is bubbly.
Let it cool for a few minutes before slicing and serving.
Don't skip the cooling step for the filling.
Adding a hot mixture to the pastry can cause it to become soggy and tear.
