This recipe works well with the fabulous and celebrated Guernsey tomatoes. A flavoursome mix of tomatoes, pesto, puff pastry and a little garlic and olive oil. That’s it.
500g puff pastry
450g large vine-ripened Guernsey tomatoes
2 teaspoons pesto sauce
2 garlic cloves, finely chopped
2 teaspoons extra virgin olive oil
a handful of basil leaves, torn into small pieces
Sea salt & freshly ground black pepper.
Preheat oven to 200 degs C/Gas Mark 6.
Roll out the pastry on a lightly floured surface and cut out a 30cm disc, using a plate as a guide. Lift onto a greased baking sheet and prick the pastry here and there with a fork, leaving a 2.5cm border free around the edge. Chill for about 20 mins.
Bake the pastry disc for 20 minutes, then remove and allow it to sink down naturally. If necessary, press lightly here and there until level.
Thinly slice the tomatoes and discard the top and bottom slices. Dot the pastry with the pesto, spreading with the back of a teaspoon and arrange the tomatoes, slightly overlapping, in circles on top.
Sprinkle with garlic, give a good grind of sea salt and black pepper and drizzle with olive oil. Scatter torn basil leaves over the top.
Bake for about 15 minutes until the tomatoes are just cooked and the pastry is crisp and golden.
Serve warm, cut into wedges.