This tart has all the flavours of the Mediterranean and what’s best is that it can be enjoyed either hot or cold.
- 340g frozen puff pastry, thawed
- 3tbsp green pesto
- 6-pack round tomatoes
- Milk, for glazing
- Chilli oil (optional)
- 40g bag rocket leaves
Preheat the oven to 200C/ Gas 6. Roll out the puff pastry to a 33cm x 23cm rectangle and place on a baking sheet. Lightly score a line all around the rectangle, about 2cm in from the edge of the pastry.
Spread the pesto over the pastry within the scored lines. Quarter the tomatoes and remove the seeds, then cut each quarter in half. Arrange the tomato in rows, with the cut side up, on top of the pesto.
Brush the edges of the pastry with the milk. Bake the tart for 20 mins until the edges are risen and golden. Serve sprinkled with chilli oil for a little extra heat, if desired, and with rocket leaves scattered on top.