Pre-heat the oven to 220°C/200°C fan forced.

Place the prepared courgettes and onions into a bowl and toss together with the olive oil, a pinch of salt and pepper. Lay them out flat on a baking tray and part-roast in the pre-heated oven for 20 minutes. Set to one side.

Reduce the oven temperature to 170°C/150°C fan forced.

To make the pastry, place the flour, grated parmesan, paprika, butter and a generous pinch of salt into a mixing bowl. Rub the butter into the flour mixture until it resembles breadcrumbs.Add 5-6 teaspoons of water and bring the mixture together to form a dough. Wrap in clingfilm and rest in a cool place for 30 minutes.

Dust a work surface with some of the extra flour and roll out the pastry to approximately 3mm thick. Cut 6 rounds using a large 11-12 cm cookie cutter and line the tart tin cups by pressing gently into the flutes, ensuring the pastry fills the entire cup. Prick the bases using a fork, place a circle of baking paper into each pastry-lined cup and fill with baking beans.

Bake in the oven for 15 minutes, remove the beans and paper and return to the oven for 5 minutes more.

Beat the eggs, crème fraîche and dried herbs together with a pinch of salt and pepper and spoon equally between the part-baked pastry cups.

Arrange the vegetables on the top in a fan pattern using 6 pieces of roasted courgette alternated with onion and tomato.

Place in the oven and bake for 20-25 minutes or until the filling has set.

Scatter with a few basil leaves before serving.

Cook's notes:

Large cookie cutters are available from cook stores, alternatively use a similar sized glass tumbler dusted with flour.

Baking paper muffin cases are a perfect size for baking tarts blind.

If you do not have baking beans dried beans or rice can be used.

Greek basil has small leaves with intense flavour which are ideal for small tarts.