for 16 pieces

Tart

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
50 g	pesto verde (green pesto)
500 g	tomatoes, cut into approx. 1 cm slices
300 g	mozzarella, cut into approx. 1 cm slices
1 tbsp	olive oil

To serve

½ bunch	basil, leaves torn off
40 g	pine nuts, roasted

How it's done

Tart

Unroll the dough, place on a baking tray together with the baking paper, prick the dough firmly with a fork. Spread the pesto on top of the pastry dough, leaving approx. 4 cm free around the edges. Arrange the tomatoes and mozzarella on top so that they overlap. Fold in the edges of the tart, brush with oil.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240 °C. Remove.

To serve

Garnish the tart with the basil and pine nuts.

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