Easy tomato and pesto tart

A couple of days ago, on a day when she "didn't feel like going to a lot of effort", Jane made this delicious and easy tomato tart. She described the tart as being less effort than sending out for a Takeaway! (and it was 100% nicer).

This is how it's made:-

• Lay a sheet of (defrosted) ready-rolled puff pastry onto a baking-sheet covered with silicon paper
• Use the point of your knife to score a line around the edge of the pastry, about two inches in from the edge, making what looks like a picture-frame! (See next photo) [I emphasise that you must only score the pastry, not cut right through it.]
• Spread the inner rectangle of pastry with a generous layer of Basil pesto (ours was home-made, from the freezer)
• Place on top of the pesto as many pieces of thickly-sliced fresh tomato as you can conveniently squeeze in
• Grate on top of the tomatoes a good amount of Parmesan cheese
• Bake in the oven at approx 190C for about 20 minutes, or until the pastry is fully cooked.

When the dish is cooked it will look something like this:

As you can see, the outer bit (the "picture-frame") puffs up, while the inner bit, weighed-down by the tomatoes, does not - well, not to the same extent.

Serving suggestion
Eat this just as you would eat a pizza. If (like us) you wanted to make this into a proper meal, you could add a few boiled new potatoes and a nice salad, such as this one:

Enjoy!