Tomato and Basil Tart

Ingredients:

1 sheet ready-rolled puff pastry
1 jar ready-made pesto
5 ripe plum tomatoes, thinly sliced
Sea salt flakes
Freshly ground black pepper
1 bag herb salad
4 tablespoons extra virgin olive oil
2 teaspoons lemon juice

Method:

1. Preheat the oven to 180 degrees Celsius.

2. Place the puff pastry on a non-stick baking sheet. Use a fork to prick holes all over, leaving a 2cm-border around the edge.

3. Spread the jar of pesto over the pastry base, being careful not to cover the border. Lay the tomatoes on top of the pesto, overlapping slightly. Season generously with the sea salt and freshly ground black pepper.

4. Place in the oven and allow to bake for 15 to 20 minutes, or until the pastry border is crisp and golden, and the tomatoes are soft.

5. Dress the herb salad with two tablespoons of olive oil and the lemon juice. Then, season it generously with salt and freshly ground black pepper, and mix well.

6. To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of the remaining olive oil.

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