Line a 28cm tart tin with short crust pastry, blind bake at 180⁰C for 20 minutes or until golden and allow to cool. Toss 750g cherry tomatoes with 15ml olive oil, season with salt and pepper, roast in the oven until tender (while the pie crust is baking) (or lightly fry on stove top). Lightly fry 1 sliced red onion and 2 sliced baby marrows in a little oil, season. Spread the Sundried Tomato Relish on the tart base, top with the onion mixture and then the tomatoes. Tear off pieces of mozzarella cheese and dot in between the vegetables. Bake until the cheese is melted. Top with shredded basil and serve.
TIP: Before blind baking the pie crust, prick the base with a fork several times to prevent the base from rising.