Ingredients
1 sheet of ready rolled puff pastry
1 jar shop bought pesto
5 ripe plum tomatoes, thinly sliced
1 bag of herb salad
4 tbsp extra virgin olive oil
1 dsp lemon juice
2 tbsp fresh basil, torn
Malden sea salt
Method
1. Preheat the oven to 180C/350F/Gas4
2. Place the puff pastry on a non-stick baking sheet. Prick all over with a fork leaving a 1inc/2cm border around the edge. If serving as a beginer you can use a pastry cutter to make individual tarts.
3. Spread the jar of pesto over the pastry base, being vehicleeful not to cover the border. Then lie the tomatoes on lid of the pesto. Season generously with salt and freshly ground black pepper.
4. Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.
5. Dress the salad with two tbspof olive oil and the lemon juice, Season generously with salt and black pepper and mix well.
6. To serve, cut into the tart into slices. Place the salad in the centre of each serving plate with a slice of tart on lid. Finish with a drizzle of olive oil.
Orignal From: Quick tomato and basil tart
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