Fresh Pesto and Tomato Summer Tart with Pesto Cheshire Cheese

This tart is a slice of summer with fresh pesto, seasonal tomatoes and our new creamy Pesto Cheshire cheese encased in a buttery, flaky puff pastry to balance the vibrant flavours. Perfect for an easy lunch in the sun or as part of an alfresco spread to impress guests!

Ingredients

• 320g Puff Pastry
• 1 egg, beaten
• 3 tbsp fresh pesto
• 500g mixed tomatoes - we used a mix of beef tomatoes, Adora tomatoes, and yellow vine-ripened tomatoes
• 50g Pesto Cheshire
• Salt and pepper to season
• Fresh basil leaves to garnish

Method

1. Preheat the oven to 180°c
2. Roll out the puff pastry into a large rectangle and score a border in the pastry about an inch from the edges, and use a fork to dock the pastry.
3. Brush the pastry with egg wash, and bake the pastry in the oven for about 10 minutes until lightly golden.
4. In the meantime, prepare your tomatoes by washing, slicing and seasoning them with salt and pepper.
5. Once the pastry is out of the oven, use a teaspoon to gently press down the centre of the tart around the scored edges to create a space for the filling to go.
6. Spread the fresh pesto onto the pastry, then top with a layer of sliced tomatoes. Then place the tart back in the oven for about another 10 minutes, until the tomatoes have slightly browned.
7. Once removed from the oven, crumble the Pesto Cheshire on top of the tart and garnish with basil leaves.
8. Can be enjoyed hot or cold, with a side of fresh salad in the sun!