Ingredients

• 250g/9oz plain flour
• plus extra for dusting
• 250g/9oz very cold butter
• cut into small cubes
• ½ tsp salt
• 125ml/4fl oz ice cold water
• 60g/2¼oz fresh basil leaves
• 50g/2oz pine nuts
• toasted
• 50g/2oz Parmesan
• grated
• 2 cloves garlic
• peeled
• 125-175ml/4-6fl oz extra virgin olive oil
• 275g/10oz puff pastry (from above)
• 2 tbsp wholegrain mustard
• 200g/7oz emmental cheese
• grated
• 100g/4oz fresh tomatoes
• sliced
• 75g/2¾oz sun-dried tomatoes
• diced
• 2 tbsp olive oil
• 1 egg yolk
• beaten
• handful rocket leaves
• to serve

Directions

• For the rough puff pastry
• place the flour in a mound on a clean work surface and make a deep well in the centre using your fingers. Place the butter cubes and salt into the well and
• using the fingertips of one hand
• work the ingredients together
• gradually drawing more flour into the well with the other hand. Work in the flour until the mixture is loosely but well combined and still with lumps of butter visible.
• Gradually add the iced water and mix until you have a rough dough. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball
• wrap in cling film and chill for 20 minutes in the fridge.
• When the dough has chilled
• roll it out on a lightly-floured work surface into a 40x20cm/16x8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process
• giving the folded pastry another quarter turn. Wrap the pastry in cling film and chill for a further 30 minutes. Once chilled
• repeat the process of rolling
• folding and turning two more times
• making a total of four turns. Wrap the pastry in cling film and place in the fridge for at least 30 minutes.
• For the pesto
• place the basil
• pine nuts
• Parmesan and garlic in a pestle and mortar and grind
• while gradually adding the extra virgin olive oil until a paste is formed.
• For the tarts
• preheat the oven to 200C/180C Fan/Gas 6.
• Roll the pastry out on a lightly-floured surface to a 2mm/1/8in thickness. Cut out six discs using a 12cm/5in pastry cutter. Score around the edge of the circle about 2cm from the edge. Line a baking tray with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto the tray using a palette knife.
• Brush the inside ring of the tarts with the mustard
• sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil and brush the pastry with egg yolk around the edges.
• Bake in the oven for 12-15 minutes
• or until the pastry is golden-brown.
• To serve
• garnish the tarts with the pesto and some fresh rocket.