Tomato and pesto tarts
by John Torode

Ingredients

Store Cupboard

  • 500g of puff pastry, in a block (all butter if possible)
  • plain flour, for dusting
  • 2 tbsp of green pesto
  • salt
  • black pepper

Dairy

  • 1 egg, beaten

Fruit & Vegetables

  • 8 plum tomatoes, sliced

Salad & Fresh Herbs

  • 100g of watercress, to serve

Oils & Vinegars

  • 10ml of olive oil, to serve