This easy, open tart with tomato and pesto is great any time of the year. In the winter, rustle it up as a warming pie the whole family will love, and in the summer it would work great for a light picnic treat. The juicy cherry tomatoes and pesto go hand in hand and kids and adults alike will love the puff pastry base, making it a nice change from picnic sandwiches, with oregano adding an extra Italian touch.
- 1 sheet of ready made puff pastry
- ½ jar pesto
- 100g grated Parmesan
- 200g cherry tomatoes
- 1tbsp olive oil
- 2tsp dried oregano
Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.
Grease a baking sheet.
Roll out the pastry to 1cm thick. Cut into 2 strips and place on the baking sheet.
Using a sharp knife, score a 2cm in from the edge of the pastry.
Spread the pesto over the centre of the pastry.
Sprinkle with Parmesan.
Thinly slice the tomatoes and lay over the pesto and Parmesan.
Brush the outside 2cms of the pastry with olive oil.
Sprinkle each tart with oregano and bake for 20 to 25 minutes.
Remove from the oven and serve immediately.
For the individual touch why not make 6 individual square tarts.