I have always been a sucker for anything cooked in, or with, puff pastry. These deep tarts are topped with the concentrated flavour of sweet tomatoes and the kick of a punchy pesto. Serve with peppery watercress. If you like, just make smaller individual ones as snacks for your hungry hordes.
Recipe taken from John's book, My Kind of Food: Recipes I Love to Cook at Home (published by Headline, September 2015).
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