Place the pizza stone on the BBQ and pre-heat for 4/5 minutes, over and medium heat with the lid on.

On a dusted work surface roll out the puff pastry tart and score a 3cm edge all around. Spread the crème fraiche across the pastry up to the scored edge. Top with the courgette and brie.

Season with a little salt then carefully transfer the pastry to the pizza stone. The Cadac Dometic Pizza Lifter would help here. Cook the pastry tart on the BBQ, with the lid on for around 15-18 minutes until the pastry is puffed up and the edges are golden.

Before serving, drizzle over the honey and sprinkle over the pistachio nuts.