Tomato tart

So simple, so delicious: ready-rolled pastry and sweet tomatoes, with home-made pesto for extra flavour!

PREPARATION TIME: 10 MINUTES
COOKING TIME: 20 TO 30 MINUTES
SERVES 6

 EASY / PREPARE AHEAD
375g pack ready-rolled puff pastry, unrolled beaten egg, for glazing
2 to 3tbsp green pesto
500g (1lb 2oz) cherry tomatoes, red and yellow, halved
1 to 2tbsp olive oil

1 Heat the oven to 220 C, 200 С fan, 425 F, gas 7. Trim the pastry round the edges and discard the trimmings. Score a line through the pastry, but not cutting all the way through, about 1 to 2cm (1/2 to 3/4in) inside the edge of the rectangle. Score the rim around the pastry edge in a criss-cross pattern, again, taking care not to cut through. Slide onto a baking sheet.
2 Brush the egg glaze around the pastry edge, taking care that it doesn’t run over the sides, otherwise the pastry won’t rise properly. Spread the pesto over the pastry, inside the scored line. Arrange the tomatoes on top. cut side up. Drizzle the olive oil over and season.
3 Bake the tart at the top of the oven for 20 to 30 minutes, until the pastry is a golden colour and crisp at the edges. Serve hot or warm. Per serving: 290 calories, 19g fat (7g saturated), 24g carbohydrate

Image via Wikipedia