HEIRLOOM TOMATOES AND BASIL PESTO PUFF PASTRY TART

INGREDIENTS

-1 rectangular sheet of puff pastry dough, frozen

-400g basil and pine nuts pesto, divided (300g and 100g for the finishing)

-4 medium heirloom tomatoes

-Maldon salt or flaky salt

-fresh basil leaves

INSTRUCTIONS

-preheat oven to 400F

-thaw the puff pastry dough just enough to be able to unfold it

-cut the tomatoes in 1/4in thick slices, set aside

-trace the edges of the dough with the tip of the sharp knife, to obtain a frame, being careful of not cutting through all the layers, but just about half of the thickness of the dough

-poke the base of the pastry dough with a fork, avoiding the frame

-spread the pesto, saving about 100g for the finishing 

-cover the pesto layer with the tomatoes

-transfer to oven and bake for 20-25 minutes until edges are golden and crispy

-pull from the oven and transferor cookie cooling rack

-finish with a drizzle of fresh pesto and fresh basil leaves