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1
First make the coulis.
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2
Heat your oven to 220C.
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3
Put the tomatoes, cut side up, in a roasting tin.
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4
Add the garlic and trickle over the balsamic vinegar.
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5
Drizzle generously with olive oil.
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6
Sprinkle with the sugar and season lightly with salt and coarse pepper.
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7
Roast for 2030 minutes or until very soft and juicy, and slightly coloured on top (out-of-season tomatoes may take longer).
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8
Make sure they dont burn.
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9
Allow to cool.
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10
Peel the garlic and put the cloves, along with the tomatoes and any juices from the roasting tin, into a blender.
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11
Add the basil and a bit more olive oil.
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12
Blitz thoroughly, then pass through a sieve into a bowl to make a smooth sauce.
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13
Check the seasoning, cover and chill until needed.
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14
Meanwhile, for the topping, heat 1 tbsp olive oil in a frying pan and gently fry the onion until softened.
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15
Add a sprinkling of sugar and cook for another couple of minutes until the sugar is dissolved.
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16
Set aside.
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17
Plunge the courgette slices into a saucepan of boiling water, blanch for a minute or two, then drain, pat dry and leave to cool.
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18
Line a baking tray with baking parchment or silicone paper.
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19
Roll out your puff pastry on a lightly floured surface to a large circle, about 2mm thick.
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20
Using a large plate as a guide, cut out a 26cm round.
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21
Prick all over with a fork and use the tip of a knife to lightly mark a 2cm border all round the edge.
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22
Place on the prepared baking tray.
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23
Chill for 30 minutes.
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24
Heat your oven to 200C.
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25
Spoon the red onion over the pastry within the border and then arrange the courgette slices in layers over the top, overlapping them slightly.
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26
Sprinkle with olive oil and season with salt and pepper.
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27
Brush the pastry border with beaten egg.
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28
Bake for 2025 minutes until the pastry is puffed and golden brown.
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29
Allow to cool.
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30
Before serving, brush with a little more olive oil and squeeze over some lemon juice.
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31
Finish with a fine grating of Parmesan and a few twists of the pepper mill.
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32
Serve with a spoonful of tomato coulis on the side and a light summer salad.
