* 375g / 12 oz puff pastry, thawed if frozen
* 200 ml / 0.5 pints sifted passata (tomato sauce)
* 180g / 6 ounces cherry tomatoes, halved
* 100g / 3.5 oz Pesto
* Salt and black pepper
* Olive oil, to drizzle
* Fresh basil to garnish
1st Preheat the oven to 200 ° C/400 ° F / Gas-6. Roll out the puff pastry on a lightly floured work surface to a thickness of 5mm or 1/4in. Cut our six rounds, each about 15cm or 6in than with a small bowl or saucer guide. Crimp the edges of the rounds with a knife and pierce all over with a fork. Put them on a lightly floured baking sheet and bake for min fifth Remove the baking tray from the oven.
2nd Spread a layer of smooth passata over each pastry round, Lay the cherry tomatoes, flat side down, over the passata. Season with salt and pepper and dot generously with pesto. Drizzle a little olive oil and return the baking sheet in the oven. Golden Bake for another 10 minutes until the dough is. serve the tart garnished with basil. They are delicious hot or cold
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.