Ingredients:
- Salt and black pepper
- 1 garlic clove, crushed
- 3 tomatoes, thinly sliced
- 1 courgette, thinly sliced
- u00bd tbsp olive oil, plus extra for drizzling
- u00bd a red onion, chopped
- u00bd tsp dried oregano
- 60g Parmesan, grated
Method:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the oil in a large frying pan over a medium heat and cook the onions for 7-9 minutes until soft and translucent. Season with oregano, salt and pepper.
- Add the garlic and cook for one minute.
- Transfer one-third of the mixture to the bottom of a 23cm tart dish, or a shallow baking dish.
- Alternate layering the tomatoes and courgette to make one full, even layer.
- Top with half of the remaining onion mixture. Repeat the tomato and courgette layer, then finish with the rest of the onions.
- Sprinkle over the Parmesan and drizzle with oil. Bake for 30-35 minutes until golden brown.
