Simple Summer Tart

• 1 sheet ready-rolled puff pastry - halved lengthways
• 300-400g IOWT tomatoes
• 3 tbsp IOWT tomato and flamed pepper pesto
• 1 tbsp IOWT olive oil
• 2 slices parma ham, torn
• Small handful fresh basil and mint leaves roughly torn
• 1 tbsp IOWT balsamic, to finish
• Salt and black pepper

Preheat the oven to 200°C fan. Unroll the puff pastry onto a lined baking tray and lightly score a 1cm border around the edge, taking care not to cut all the way through.

Slice the tomatoes into thin slices.

Spread the pesto over the centre of the puff pastry, keeping the border clear.

Layer the tomatoes over the pesto, overlapping them slightly. Season with salt and pepper.

Bake for 15–18 minutes, until the pastry is puffed, crisp and golden.

Remove from the oven and top with parma ham, fresh mint and basil leaves.

Serve warm or at room temperature.