TOMATO & PESTO TART
40 minutes Serves 4
500 g ready rolled puff pastry
1 egg, beaten
2 tbsp pesto
4 plum tomatoes, sliced
100 g mixed salad
Heat the oven to 220°C. Line a baking sheet with baking paper.
You will need to cut four circular discs from the pastry so you need to find a small plate or saucer that’s about 15cm in diameter to use as a template. Place the plate over the pastry and run a sharp knife around the edge to cut out the first disc. Repeat until you have four.
Now you need to lightly score a margin about 1.5–2cm edge of the pastry discs, so find a smaller plate or bowl that you can use as a template. Place the smaller plate in the centre of each pastry disc and lightly run a sharp knife around the edge, being careful not to cut all the way through.
Lift the disks onto the baking sheet and brush with the beaten egg. With a fork, prick the inner circle but not the outer edge – this will stop the pastry from rising in the middle but will allow the outer edge of the tart to rise up.
To build the tarts, take a good amount of the pesto and spread it over the inner circle of each tart.
Place the tops and bottoms of the tomatoes in the centre of the tarts, then start to lay the slices on top of the pesto so they overlap and create a swirl effect. Season with salt and pepper.
Place the tarts in the oven and bake for 20–25 minutes, until well risen and coloured. Serve with salad.