Step 1

Pour the oil into a large frying pan, add the onion and cook over medium-low heat until softened (about 5 minutes). Add the zucchini and ¼ tsp salt and continue to cook, stirring regularly, for 15-20 minutes until softened. Add the basil and mint, cook for one minute, then remove from heat. Set pan aside to cool.

Step 2

Remove the puff pastry from the fridge and place on the kitchen bench for about 5 minutes so that it becomes just pliable enough to be unrolled without cracking. Unroll the pastry, keeping it on the baking paper it was rolled up in. Lift the paper and transfer directly onto a rectangular baking tray that is just slightly smaller than the dimensions of the pastry. The baking paper will now be lining the tray, with the pastry on top. Press the overhanging pastry against the sides of the baking tray to form a thin border, then set aside in a cool place.

Step 3

Preheat the oven to 180C fan-forced (200C conventional).

Step 4

In a large bowl, whisk the eggs with the remaining ½ tsp salt, then add the zucchini and onion mixture, grated parmesan, flour, nutmeg and a few twists of pepper. Pour the mix into the unbaked pastry case, spread it out evenly with a spatula, then place onto the upper third rack of the preheated oven. Bake for 25 minutes, then move the tart onto the "floor" of the oven and continue baking for another 5-10 minutes until the pastry is cooked. Remove from the oven and onto a wire rack to cool for at least 10 minutes before slicing. Serve with a tomato salad.