Preheat the oven to 180°C.

Slice the aubergine into 1cm thick rounds. Rub with oil and salt and grill over a high heat until caramelised and tender. Set aside.

Take a saucepan and add a good glug of oil. Smash and peel the garlic clove and add to it to the pan. Set over a medium heat and allow the garlic to infuse the oil.

Halve the cherry tomatoes and add them to the pan with the garlic. Season with salt and pepper. Chuck in a handful of basil with the stalks, saving a few leaves for later.

Cook on a medium heat, stirring regularly, for 5-6 mins until saucy, pour into a bowl and let cool.

While the sauce cools, roll out your pastry. You want it about 1cm thick. Score a 3cm border and prick the middle with a fork. Beat your egg with a pinch of salt and brush around the border.

Now bake the pastry for 20 mins until lightly golden. If the centre has puffed, push it back down with the back of a fork.

To build the rest of the tart, spread the base with your cherry tomato sauce and layer on your aubergine. Top with torn mozzarella, sundried tomatoes and a drizzle of oil. Return to the oven for 10 minutes to melt the cheese and finish cooking the pastry.

Once baked, top with fresh pesto, the remaining basil leaves and a grating of parmesan cheese.

Slice it up and get stuck in.