Recipe

    Yield: 12 2x
 
Ingredients


    640 g (24 oz) pack of ready rolled puff pastry (approx 350mm x 230mm (or 14 x 9 inches))
    12 heaped teaspoons of pesto (approx 160 g (6 oz))
    4 large tomatoes, about 150g (10 oz) each
    a splash of milk
    a drizzle of oil (x2)


    Preheat the oven to 220°C/200°C Fan/425°F, (gas mark 7).
    Cut the ready rolled pastry into 6 equal squares and place the squares on 2 lightly greased baking trays.
    Now use a sharp knife to mark a thin border round the edges of the pastry squares. DON'T CUT THROUGH the pastry - you really are just marking the crust of the tart here. Then use a fork to gently pierce inside the border - this will prevent the centre of the tart from puffing up.
    Next put a large teaspoon of pesto in the centre of each square and spread it gently to the edge of the border.
    Now slice up your tomatoes and arrange them neatly on the pastry squares - it's good if the slices overlap a little because they will shrink as they cook.
    Season with salt and pepper and drizzle with a little olive oil. Then using a pastry brush, gently brush a little milk around the pastry borders of the tarts - this will help the pastry to brown in the oven.
    Bake in the oven for 15-20 minutes or until golden brown.