Courgette tart with roasted tomato coulis recipe

INGREDIENTS

• 250 pack puff pastry
• g large, ripe tomatoes, halved
• 600 garlic cloves (unpeeled)
• g balsamic vinegar
• 3 olive oil for drizzling
• 1 caster sugar
• tbsp sea salt and coarsely ground black pepper
• 1 handful of fresh basil leaves
• cup olive oil for cooking and sprinkling
• 1 large red onion, peeled and thinly sliced
• tsp caster sugar for sprinkling
• 1 courgettes, thinly sliced
• pinch egg, lightly beaten
• 1 squeeze of lemon juice
• 1 freshly grated Parmesan