* 340g frozen puff pastry, thawed
    * 3tbsp green pesto
    * 6-pack round tomatoes
    * Milk, for glazing
    * Chili oil (optional)
    * 40g bag rocket leaves


   1st Preheat the oven to 200C 6th / Gas Roll out the puff pastry into a rectangle 33cm x 23cm and on a baking sheet. Easily score a line around the rectangle, about 2cm from the edge of the pastry.
   2nd Spread pesto over the dough made in the lines. Quarter the tomatoes and remove the seeds, then cut each quarter in half. Arrange the tomatoes in rows, with the cut side up, on top of the pesto.
   3rd Brush the edges of the dough with the milk. Bake the cake for 20 minutes, until the edges are golden and risen. Serve sprinkled with scattered chili oil for a little extra heat, if desired, and top with arugula.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.