Happy Friday! Today’s recipe is such a simple, yet tasty one. I love that the timing of all these summery recipes have come in the summer, it’s just so perfect.

This is a delicious puff pastry tart with pesto and tomatoes. The recipe says you can also add cashew cheese sauce but it’s optional here.

I had some puff pastry from when I made the fennel tart (post here) and I also had basic herb pesto from the pesto pasta salad (post here). Both of these were in the freezer so I took them out to thaw to make this tart. The only other ingredients you need are the tomatoes, basil, salt and pepper.

The puff pastry is obviously the base, followed by a layer of the pesto, the chopped basil and then the sliced tomatoes. It would be super pretty with like heirloom or multicoloured tomatoes but I used regular vine ones which were still good. After a little sprinkle of salt and pepper, it’s ready to bake. It only takes about 20 minutes in the oven, until it’s golden brown and very puffy.

It was so fresh and the tomatoes went so perfectly with the pesto. The soft tomato is nicely supported by the crunchy pastry. I cut this up into pieces and it was such a delicious little appetizer.

If you wanted to add one more thing (that would take away it’s vegan status) would be some parmesan cheese. I think that extra little saltiness would be so good on top. But it was very good as is and I will definitely make this for my next party.