Crisp pastry with a delicious layer of hazelnut pesto finished with beautiful tomatoes. This Puff Pastry Tomato Tart with Pesto is really simple to make and the perfect light meal.
Preheat the oven to 190°C (fan assisted, 210°C non fan)
Unroll the pastry and lay it on a large baking tray. Fold over the edges ½ cm to form a crust/border. Stab the pastry with a fork
Spread the hazelnut pastry evenly across the pastry
Slice the tomatoes so they are roughly 5mm in thickness and arrange them in a single layer covering the pesto
Brush the edges of the pastry with olive oil
Bake in the oven for 25 minutes or until it is golden brown
Mix the remaining hazelnut pesto with up to ¼ tsp olive oil until you get a drizzling consistency. Drizzle this over the tomatoes and scatter with a few basil leaves.
Nutritional information is given as a guide only and may vary.
Puff Pastry Tomato Tart with Pesto https://www.curlyscooking.co.uk/puff-pastry-tomato-tart-with-pesto/