Roasted Vegetable and Pesto Tart

Ingredients

• 8 single layers of filo pastry, (24cm x 24cm square)
• 1 medium egg, (beaten with a fork, for glazing)
• a little extra reduced fat spread, (for greasing)
• 30 g fresh basil leaves, (large stalks removed)
• 50 g pine nuts
• 60 g Parmesan cheese, (finely grated)
• 3 cloves garlic, (peeled and left whole)
• 2 tbsp fresh lemon juice
• salt
• black pepper
• 250 g cherry tomatoes or multi-coloured cherry tomatoes, ( halved)
• ½ small red onion, (peeled and thinly sliced)
• 1 large courgette, (sliced in half lengthwise and thinly sliced)
• 1 clove garlic, (peeled and crushed)
• low-calorie cooking spray
• a few fresh basil leaves (optional)