I’m guessing it’s a staple with food editors across the land because you can top it with anything that takes your fancy and it tends to look pretty magnificent yet is a cinch to make.
Blocks of ready-made puff pastry are inexpensive and a great staple for the freezer.
You just defrost it for a couple of hours at room temperature, roll it out and top it however you fancy.
It could make a smart starter for a dinner party if you made it into mini tartlets, a simple weekend lunch or a weeknight meal to fill hungry tummies!
It’s not low fat but that makes it very satisfying. You only need a small slice with a big green salad and it’ll fill you right up.
It doesn’t need many ingredients, it’s not expensive but it does take over an hour to cook in the oven. So as long as you get it assembled in advance it’s a low faff supper.
The bonus of cooking the tomatoes for so long though is the resulting deep tomatoey flavour you’re rewarded with.
Tomato and pesto tart (serves 4-6)
1 x 375g pack ready-made puff pastry
50g grated parmesan
3 tablespoons pesto
6 decent sized fresh ripe tomatoes (plum toms work well, bog standard ones fine too)
2. Roll out the pastry and lay it over the baking sheet. Turn over the edges of the pastry so that it just fits inside. Press the excess pastry down around the edges to make a small lip.
3. Mix the mascarpone with grated parmesan and pesto, season to taste and spread over the pastry leaving a 5cm border.
5. Turn the oven down to 150’c/fan 140’c and bake for a further 30-40mins until the tomatoes go a deep crimson. Slide onto a chopping board, remove parchment and serve with a green salad.