You can make this as one large tart or individual tartlets

1. Sauté the onion in a little oil until soft. Set the onion to one side and either gently fry the courgettes in the same pan as the onion, or griddle them to get a nice charred stripe effect. Leave to cool.
2. Meanwhile roll out the pastry and score a line 1cm in from the edge all the way around with a knife (this will give you a ‘lip’ that will hold the contents of the tart as it bakes. Place the pastry onto a baking tray and spread the base with pesto.
3. Add the onion and then layer the courgettes over. Top with goat’s cheese, sliced tomatoes, pine nuts.
4. Brush the edges of the tart with the beaten egg (drizzle any that’s left over the tart).
5. Add a sprinkle of dried herbs (I used oregano) and place in the oven for approx. 25 minutes at gas 4/180°C.