1 x 375g pack ready-rolled puff pastry, thawed if frozen
2 tbsp red or green pesto
75g parmesan cheese, finely grated
Cherry tomatoes, halved
Salt & ground black pepper
Beaten egg or milk, to glaze
2 tbsp pine nuts
Shavings of parmesan to garnish
Preheat oven to 200C/400F,Gas Mark 6. Lightly grease a large baking tray.
Unroll the puff pastry sheets and cut into 6 equal rectangles. Using a sharp knife, score a border all way around each rectangle, about 2cm from the edge, being careful to avoid cutting right through the pastry. Place on the prepared baking sheet.
Spread the inner rectangle of each rectangle with a little pesto sauce, then sprinkle the cheese on top. Scatter the tomatoes between the tarts then season with salt and pepper.
Brush the pastry edges with a little egg or milk then bake in the preheated oven for 15 minutes. Sprinkle the pine nuts over the tarts then return to the oven for a further 4-5 minutes, until the pastry is risen and crisp.
Cool for a few minutes then garnish with parmesan. Serve with green salad.