Upside Down Ratatouille Tart - Vegan Recipe

Ingredients

• 1/4 cup extra virgin olive oil, plus extra to drizzle
• 3 medium onions (450 g), sliced thinly
• 2 cloves garlic, sliced
• 1 fresh long red chilli, sliced
• 2 teaspoons fresh thyme leaves
• 4 small roma tomatoes (240 g), halved lengthways
• 1 large zucchini (150 g), cut into 1 1/2 cm thick rounds
• 1 medium eggplant (300 g), cut into 1 1/2 cm thick rounds
• 1 tablespoon balsamic vinegar
• 1 1/2 sheets frozen puff pastry
• 1/2 cup firmly packed fresh basil leaves