Tomato & Pesto Tart

By Cecilia Brabin | July 13, 2009

Serves 4

250g frozen puff pastry – thawed

1 egg yolk beaten with 1 teaspoon water (for glaze)

3 tablespoons green pesto

100g cherry tomatoes – halved

1 sprig of rosemary -leaves only -chopped

3 sprigs of thyme – leaves only

2 spring onions – finely sliced

2 tablespoons freshly grated parmesan

4 basil leaves – roughly torn

Olive oil to drizzle

Set the oven to 220oc / gas mark 7

Roll out the pastry on a lightly floured surface into a large rectangle

Using a sharp knife, score a 1cm border around the edge – make sure you don’t cut right through the pastry

Brush the border with the egg/water glaze

Spread the pesto onto the pastry and within the border.

Arrange the tomato halves on top

Scatter over the herbs, onions and grated parmesan

Bake in the oven for 20mins until border is golden brown.

Add the torn basil and drizzle lightly with olive oil.

Serve warm or cold with salad leaves