Tomato and Basil Pesto Parmesan Tart

Step 1

Roll the puff pastry out to a 16×10 inch rectangle.

Step 2

Score a line around the puff pastry 1/2 inch from the edge.

Step 3

Spread the pesto over the center of the dough and top with the parmigiano reggiano.

Step 4

Arrange the tomato slices in a single layer on top of the pesto and parmigiano reggiano.

Step 5

Brush the outside 1/2 inch of the pastry with the oil.

Step 6

Bake in a preheated 400F/200C oven until the pastry is golden brown, about 15-25 minutes.