Fresh Pesto and Tomato Summer Tart with Pesto Cheshire Cheese

This tart is a slice of summer, combining fresh pesto, seasonal tomatoes and our creamy Pesto Cheshire Cheese, all encased in 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 tablespoons fresh pesto
• 500g mixed tomatoes – we used a mix of beef tomato, Adora tomatoes and yellow vine-ripened tomatoes
• 50g Pesto Cheshire Cheese
• 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. Score a border about 1 inch from the edges, then use a fork to dock the pastry.
3. Brush the pastry with the beaten egg and bake in the oven for around 10 minutes, until lightly golden.
4. Meanwhile, prepare the 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 within the scored border to create space for the filling.
6. Spread the fresh pesto over the pastry, then top with a layer of sliced tomatoes.
7. Return the tart to the oven and bake for a further 10 minutes, until the tomatoes have softened and are slightly browned.
8. Remove from the oven and crumble the Pesto Cheshire Cheese over the top.
9. Garnish with fresh basil leaves.
10. Enjoy hot or cold, served with a fresh salad and enjoyed in the sunshine!