Start by pre-heating the BBQ for 2-3 minutes, then using a small roasting tin, the Chef or Paella pan, roast the courgette, pepper and onion in a little rapeseed oil. Cook on a low heat for 10 minutes then add the tomatoes and asparagus, cook for a further 2-3 minutes. Remove the pan from the heat and leave to cool slightly.
Cut your pastry to size and price the surface with a fork. Once the BBQ has cooled, set up with the Pizza Stone in place, turn the BBQ on and pre-heat the stone as the BBQ heats up. After a few minutes add the pastry to the stone. Cook with the lid on for 5 minutes, then use a fork to flatten, leaving around 2-3cm edge. Spread with a generous spoonful of the sundried tomato paste and add the roasted vegetables. Tear the mozzarella cheese into pieces and divide across the tart.
Cook with the lid on over a low heat for 12-15 minutes or until the base is crisp and the cheese has melted. This tart is delicious cold or hot with a side salad or as part of a large BBQ feast.