Directions

1. Step 1

   Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add onion, garlic, chilli and thyme. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until onions are soft and caramelised.

2. Step 2

   Preheat oven to 200°C/400°F. Line an oven tray with baking paper.

3. Step 3

   Place tomatoes, zucchini and eggplant on lined tray, drizzle with vinegar and remaining oil; season. Bake for 20 minutes or until vegetables are browned. Remove from oven and increase oven temp to 220°C/425°F.

4. Step 4

   Line a 20 x 30 cm (8 x 12 in) slice pan with baking paper, extending the paper 2 cm (3/4 in) over sides. Thaw pastry then join sheets together to form a long rectangle.

5. Step 5

   Place tomatoes, cut-side down, on base of lined pan with zucchini and eggplant to fit snuggly, side by side. Top with caramelised onion and half the basil leaves.

6. Step 6

   Place pastry over the vegetables and trim if necessary, leaving enough to tuck in around the inside edges of the pan.

7. Step 7

   Bake tart for 25 minutes or until pastry is puffed and golden. Leave in the pan to cool for 5 minutes.

8. Step 8

   Place a board or platter large enough to cover the pan over the tart; flip tart onto board, then remove the lining paper.

9. Step 9

   Drizzle tart with extra olive oil and top with remaining basil. Cut tart into four wedges, and eat soon after baking, while the pastry is still crisp and warm!