Spinach & Red Onion Tart v2.0

OK so, another bash at the tart I made previously although this time I 'pre-baked' the puff pasty directly on the (clean) grill pan before putting on any toppings as the last time the base was a bit soggy, which was pre-baked on a baking tray. This was a defo improvement but still not quite as good as I would have hoped, maybe I should just leave it in there longer? All suggestions on that front welcome!