Preheat the oven to 350F and line a baking sheet with baking paper.
Heat olive oil in a pan and add the zucchini, onions, bell peppers, and tomatoes. Season with oregano, thyme, salt, and pepper. Combine everything and let it cook for 5 minutes while stirring occasionally. Set aside.
Roll out the puff pastry and gently place it on the lined baking sheet. Carefully cut the puff pastry into your desired size. I like to cut into four equal parts.
Next, spread the garlic cashew cream cheese evenly on top of the pastry until it almost reaches the edges. Top with the ratatouille mix and spread it out.
Bake the pie in the oven for 15-20 minutes or until the puff pastry is golden and baked through. Serve topped with pumpkin seeds, fresh basil, and a drizzle of sweet and sour chili sauce.