remove the pastry from the freezer
line a baking tray with greaseproof paper, roll out the pastry into a rectangle 3 mm thick, cut the pastry into 4 squares, score a 2 cm border around each square, prick the pastry inside the square only, place on a baking tray, cover with cling film, rest for 10 mins in the fridge
heat the butter and half the oil together in the frying pan, peel and finely slice the onion(s), add to the frying pan, cook until soft
add the balsamic vinegar to the frying pan, add the sugar, cook slowly till the onions caramelise, remove from the pan and set a side.
cut the courgette into 1 cm thick slices diagonally, heat the remaining oil in the frying pan, fry the courgette on both sides in batches until golden brown set a side
set the oven to 200C 400F or gas mark 6, wash and cut the tomatoes into quarters, cut the cheese into cubes
spread the onions and courgettes over the pastry squares, sprinkle with tomato slices, add the cheese, season with salt and pepper
break the egg(s) into the shallow bowl and beat with a fork, Egg wash the border of the pastry, place in the oven, bake for 20 mins, until golden brown
while the pastry is cooking
wash mixed leaves and place in a serving bowl., place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
peel and crush the garlic using the garlic crusher or chop finely, Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar water in a bowl, Season to taste with salt and pepper. Add a little extra sugar if it is to tart
remove the tarts from the oven, place the tart on a serving plate, add the salad and dressing