Upside down ratatouille tart
4 tbsp extra virgin olive oil, plus extra to drizzle
450g thinly sliced onions
2 cloves garlic, sliced
1 fresh long red chilli, sliced
2 tsp fresh thyme leaves
4 small Roma tomatoes, halved lengthways
150g courgette, cut into 1.5cm thick roundels
300g eggplant, cut into 1.5cm thick roundels
1 tbsp balsamic vinegar
1½ sheets frozen puff pastry
½ cup firmly packed fresh basil leaves
Heat 2 tbsp oil in a medium saucepan over medium heat. Add onion, garlic, chilli and thyme. Reduce heat to low; cook, stirring occasionally, for 30 mins or until onions are soft and caramelised.
Preheat oven to 200°C. Line an oven tray with baking paper. Place tomatoes, courgette and eggplant on lined tray, drizzle with vinegar and remaining oil; season. Bake for 20 mins or until vegetables are browned; remove from oven.
Increase oven to 220°C. Line a 8in x 12in slice pan with baking paper, extending the paper 2cm over sides.
Thaw pastry then join sheets together to form a long rectangle. Place tomatoes, cut-side down, on base of lined pan with courgette and eggplant to fit snuggly, side by side. Top with caramelised onion and half the basil leaves.
Place pastry over the vegetables and trim if necessary, leaving enough to tuck in around the inside edges of the pan. Bake tart for 25 mins or until pastry is puffed and golden. Leave in the pan for 5 mins. Place a board or platter large enough to cover the pan over the tart; flip tart onto board, then remove the lining paper.
Drizzle tart with extra olive oil and top with remaining basil. Cut tart into four wedges to serve. Top with vegan feta and serve with a side salad.