• 1 sheet of ready-rolled puff pastry
• 3-4 ripe tomatoes
• 1 large handful of basil leaves
• 1 clove of garlic
• 50g (2oz) Parmesan, finely grated
• Olive oil
• A few Parmesan shavings
• 1 egg, lightly beaten
• Salt and freshly ground black pepper

Preheat the oven to 190C/375F/gas mark 5. Take a sheet of ready-rolled pastry and, using a large plate or bowl, cut out a large circle. Place this on a baking tray. Brush it with a little beaten egg. Use a fork to dock the pastry all over, leaving a 1cm border clear around the edge. Slice the tomatoes into thin discs. Lay the tomatoes around the edge of the circle, leaving the border clear so that the whole of the pastry is covered. Place in the oven for 15 minutes until the edge of the pastry has turned golden brown. Whilst the tart is cooking make the pesto. Place the basil leaves in a blender, along with the garlic and a good drizzle of olive oil. Blend well. Add the Parmesan, season with black pepper and add enough olive oil to give you a pouring consistency. Take the tart from oven and serve with a drizzle of pesto and a few Parmesan shavings.