Roast Cherry Tomato & Zucchini Tart

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini, stirring occasionally, until tender, 4-6 minutes. Season to taste. • Meanwhile, in a medium bowl, combine tomatoes, the brown sugar, a drizzle of olive oil and a pinch of salt and pepper.

• Place filo pastry (see ingredients) flat on the lined oven tray. Spread basil pesto in centre of the pastry, leaving a 4cm border around edge. • Spread zucchini in a single layer. Top with tomatoes. Sprinkle over shaved Parmesan cheese. Season with a pinch of salt and pepper. • Carefully fold pastry edges over topping, leaving the centre exposed. Brush edges of pastry with the milk. Bake in the oven until golden, 12-15 minutes.