Dice the courgettes and finely dice the garlic. Slice the red onions. Sauté in some butter for a few minutes over medium heat until translucent. Transfer the vegetables to a mixing bowl. Stir in the fromage frais and the beaten eggs. Chop the dill and add. Season with salt and pepper. Preheat the oven to 180°C.
Line a tart tin with the pastry sheet. Prick with a fork, then pour in the vegetable mixture. Bake for 30 min. Serve.