Mediterranean Upside Down Tart - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, finely sliced
6 mushrooms, sliced
2 Japanese eggplants, skin left on, sliced
2 zucchini, sliced
1 red capsicum, cored and sliced
1 yellow capsicum, cored and sliced
6 garlic cloves, finely chopped
salt, to taste
fresh ground black pepper, to taste
6 large cherry tomatoes, halved
12 pitted black olives, halved
1 tablespoon fresh basil, chopped
200 g crumbled feta cheese
1 puff pastry sheet

Preparation

Preheat the oven to 190\u00b0C.
Heat the oil in a large non-stick pan and gently saute the onion, mushrooms, eggplant, zucchini, capsicums, garlic and seasonings until softish, stirring occasionally.
Place the tomatoes, olives, feta, basil and sauteed veggies into a bowl and toss well, then transfer the mixture to an ovenproof dish.
Cut a pastry sheet to fit the dish and place it on top of the vegetables. Tuck in the edges and cook in the oven for 10-15 minutes until the pastry is golden and has risen slightly .
Allow the tart to cool a little and then invert it onto a large serving platter, so that the pastry is now on the bottom.
Serve warm or at room temperature as a main dish for brunch or lunch or as a side dish served with other Mediterranean dishes, in which case it would serve more than 4.