½ teaspoon of fine sea salt
50g pine or cashew nuts
50g grated Parmesan cheese
Squeeze of lemon juice
150ml olive oil, plus extra to serve
Large bunch of basil
2 garlic cloves, roughly chopped
egg, beaten
500g of puff pastry, in a block (all butter if possible)
Plain flour, for dusting
plum tomatoes, sliced

  1. Preheat the oven to 220°C/gas mark 7. Line a baking sheet with baking paper, lightly drizzled with olive oil.
  2. To make the pesto crush the salt, basil, garlic, pine (or cashew) nuts, 150ml olive oil, Parmesan and lemon juice together using a mortar and pestle. Alternatively you can put the ingredients in a food processor and process until smooth.
  3. On a lightly floured worktop, roll the puff pastry out until it is about 2mm thick.
  4. Using a small bowl as your template, create 6 circular discs on the pastry. Place the plate over the pastry and run a sharp knife around the edge to cut out the first disc. Repeat until you have six. Lift the disks onto the baking sheet.
  5. Now you need to lightly score a margin about 1.5–2cm in from the edge of the pastry discs. Gently run a sharp knife around the edge, being careful not to cut all the way through.
  6. With a fork, prick the inner circle but not the outer edge – this will stop the pastry from rising in the middle but will allow the outer edge of the tart to rise up.
  7. Take a good amount of the pesto and spread it over the inner circle of each tartlet. Brush the outer circle of the pastry with beaten egg. Lay three slices of tomato on top of the pesto so that they overlap.
  8. Place the tartlets in the oven, reducing the heat to 180°C, and bake for 20 minutes, until well risen and coloured. Add basil, olive oil and parmesan on top to serve.