Method

1. Preheat oven to 220°C/425°F/Gas Mark 7
2. Gently sauté the onions until tender. Allow to cool.
3. Cut the pastry sheet in half across its length to give two oblong pieces and place on a baking sheet.
4. Scatter the onions between the two pastry sheets, leaving a border around the edge of each.
5. On one sheet, lay courgette and halved tomato slices on top of the onions, overlapping in a row to one short side.
6. Place the grated cheese along the side in a similar width row, and continue until the onions are covered.
7. Repeat with the remaining cheese and vegetables on the second pastry sheet.
8. Brush borders with beaten egg and bake for 18-20 minutes. Serve by cutting each slice into 12 and serve with salad.