Ingredients:
375ml ready-rolled puff pastry
85g crumbly, sharp cheese of choice (we like Wensleydale)
Handful of pitted olives
250g cherry tomatoes
3tbsp pesto
Method:
Pre-heat the oven to 200 degrees Celsius.
Unroll the pastry onto a flat baking sheet. Using a sharp knife, carefully score a rectangle approximately two finger-widths from the edge.
Fork the pastry over the inside edge then scatter the cheese, olives and tomatoes over the centre of the tart.
Bake for 20-25 minutes until the pastry has risen and is crisp. Drizzle over the pesto and cut the tart into slices to serve.
Serve with a green salad.
