1 cloves garlic
1 container of micro rocket
4 onions sliced
1 tsp brown sugar
4 courgettes peeled into strips
1 aubergine shaved on the mandoline or finely sliced
250g cherry tomatoes halved
1 garlic clove
20g toasted almonds
100ml light olive oil
Juice of 1 lemon
For the pastry base
Roll the puff pastry about 2mm thick, cut into desired shape and bake for 12 mins at 180deg on a baking tray using another tray to weigh down the pastry.
For the pesto
Put all the ingredients, apart from the oil, into a food processor and add about 20ml of water and the lemon juice, just to get the pesto going in the machine. Then while the machine is on slowly add the oil until the desired consistency is reached. Season with salt and pepper.
For the vegetables
In a large pot heat some oil, add the onions, garlic and thyme. Season with salt and cover with a lid and allow the onions to soften, on a medium heat. After 15 minutes take the lid off and the onions will start to caramelise. Once there is a nice colour on the onions add the balsamic and sugar. Cook out any excess liquid and allow to cool.
Place the tomatoes on a rack and season with salt, pepper and olive oil. Put these in the oven at 150 and let them slowly dry out for approx 25 mins. You can leave them longer at a lower temperature if you wish.
Take the aubergine and season with olive oil, salt and pepper. Then on a hot griddle pan char each side of the aubergine, just enough to get the marks.
Using a peeler, peel the courgette into strips and season with salt, pepper, olive oil and chopped chives. Layer the vegetables on the tart and dress with the pesto, finish the dish with some micro rocket and a drizzle of olive oil. Enjoy!