Preheat oven to 350 degrees. Use a circle cookie cutter to create small rounds out of dough. Line each muffin tin cup with dough and set aside.
Chop all vegetables into ¼” cubes. Heat the oil in a large skillet over medium heat and add vegetables, herbs de Provence, and salt and pepper. Saute until veggies are just beginning to become tender, about 5 minutes. Remove from heat and fold in the feta cheese quickly before scooping into the prepared muffin tins.
Fill the tins above the brim of each pastry shell as the vegetables will cook down. Bake for 25-30 minutes until crust is golden brown. Remove and let cool slightly before serving.