Cut the courgette into slices. Coat the slices with some olive oil and fry them quickly in a griddle pan.

Chop the tomato into slices.

Grease a 20cm springform tin and put baking paper on the bottom.

Put one tortilla into the tin. Coat with a bit of pesto and alternately stack the courgette and tomato slices on top. Season with salt and pepper, and sprinkle on a generous helping of cheese. Repeat with the other three tortillas and finish with slices of tomato. Finally, sprinkle some more cheese on top, followed by some dried oregano.

Put the tart in a preheated oven (190°C) for 15 minutes.

Serve the tart with a rocket salad.