Ingredients

• 1 sheet ready-rolled puff pastry
• 1 jar ready-made pesto
• 5 ripe plum tomatoes
• thinly sliced
• sea salt flakes and freshly ground black pepper
• 1 bag herb salad
• 4 tbsp extra virgin olive oil
• 2 tsp lemon juice

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the puff pastry on a non-stick baking sheet. Prick all over with a fork
• leaving a 1inc/2cm border around the edge.
• Spread the jar of pesto over the pastry base
• being careful not to cover the border. Then lie the tomatoes on top of the pesto
• overlapping slightly. Season generously with sea salt and freshly ground black pepper.
• Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.
• Dress the salad with two tbsp of olive oil and the lemon juice
• season generously with salt and freshly ground black pepper and mix well.
• 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 olive oil.