basil & sun-dried tomato pesto tarts

Ingredients
9oz / 250g flaky or puff pastry
2tbsp / 2 x 15mlsp olive oil
3tbsp / 3 x 15mlsp Stark Naked Basil and Sun-dried Tomato Pesto
4-6 large tomatoes, sliced
4oz / 100g cherry tomatoes, halved
1oz / 25g Parmesan cheese shavings
Ground black pepper

Cooking instructions
Preheat oven to 200°C / 400°F / Mark 6. Roll out pastry and cut out 4 x 5in / 13cm rounds (or 24-36, 1 1/2in / 4cm squares). Stir the oil and pesto together and brush over the pastry leaving a 1cm border around the edges.

Arrange the tomato slices, overlapping around the edge of the pesto and spoon cherry tomatoes into the centre (or arrange tomatoes onto pastry squares). Brush with the rest of the pesto mixture.

Bake for 10-12 minutes until golden. Scatter cheese shavings over. Put onto a plate. Serve hot or cold with a salad.