Ingredients

Steps

• Preheat the oven to 180°C.
• Place the puff pastry on a non-stick baking sheet and prick all over with a fork, leaving a 2cm border.
• Spread the pesto over the pastry base, avoiding the border, then layer the sliced tomatoes on top.
• Season with salt and pepper, then bake for 15-20 minutes until the border is golden.
• Mix 30ml of olive oil with lemon juice, salt, and pepper, then toss with the salad.
• Slice the tart and serve on plates topped with the salad and a final drizzle of olive oil.