"When I was a student, a bowl of pesto pasta with tomatoes was my staple dinner. Since then, I’ve branched out and found new ways to enjoy this combination. I turn to this puff pastry tart quite regularly: it’s really easy to put together, quick to cook, and it keeps well – I’ll often save a slice or two for the next day’s lunch.
"Sometimes I make pesto from scratch but at this time of year, I’m happy to take shortcuts (it helps that I always have a jar of pesto in my fridge). Here I’ve gone for basil, but any type will work well. I like to use tomatoes of varying shapes, sizes and colours. Particularly in the summer, I top the tart after it comes out of the oven so the tomatoes stay really fresh and juicy, but you could add them before if you prefer.
"Served with a green salad, this makes a lovely light lunch, perfect for sharing with friends; just put it in the middle of the table so everyone can tuck in."
Tomato, pesto and mozzarella tart
Click here for the recipe.
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