Courgette & Tomato Tart with Flaky Pastry

Pastry
150g Butter
200g Plain flour
50ml (approx) cold water
Pinch of salt

Filling
1 Onion
1 Courgette
3tbs Olive oil
1/2 tsp dried Oregano
Handful of Cherry Tomatoes
100g Mozzarella cheese
fresh Basil leaves

Method for Quick flaky pastry
1. Weight the cold butter, wrap in foil and place in the freezer for 1/2 an hour.
2. Sift the flour and salt into a large mixing bowl.
3. Remove the butter from the freezer after 1/2 hour. Hold it with the foil, dip it into the flour and grate it on a coarse grater into the flour. Keep dipping it into the flour to make it easier to grate. (Make sure you don't grate any of the foil or your fingers!).
4.Take a round bladed knife and cut the grated butter into the flour, until the mixture is crumbly.
5. Add water gradually - add enough water to bring it together to form a dough that leaves the bowl cleanly. (use your hands!).
6. Place the dough in cling film and chill in the fridge for 1/2 hour.

Method for Filling
7. Peel and slice the onion thinly. Cut the ends off the courgette and slice into rounds
8. Heat a frying pan over a medium heat, add the olive oil, then the onions and saute for 4-5 minutes until golden. Add the courgettes and cook for a further 4-5 minutes. Finally add the oregano and season with salt & pepper. Leave this mixture to cool.
9. Cut the tomatoes in half, cut the mozzarella cheese into small cubes.

Assembling the Tart
10. Pre-heat the oven 220°C/425°F/Gas 7.
11. Line a baking tray with baking paper.
12. On a floured surface roll out the pastry to approx 12cm x 20cm. "knock up" the edges, and brush with egg to glaze, Place onto a lined baking tray.
13. Place the cooled onion & courgette filling on the base of the pastry. Arrange the tomatoes on top, and scatter over the mozzarella cheese, then season if required.
14. Put the tart carefully in the oven. Bake for approx 20 minutes until pastry is risen and golden.
Eat hot or warm - scatter with torn basil leaves.