I cheated by buying supermarket puff pastry – it’s too big a time investment to make my own, and Jus-rol is very good. I used 250gm and rolled it out thin into a rectangle about 9 by 6.5 inches. The border was made by cutting half inch strips off each side and glueing them back onto the rectangle with a little milk. After transferring this to a baking pan I pricked the base thoroughly to stop it bubbling up.
A few spoons of green pesto were spread out over the base first, then thinly sliced tomatoes. I use smallish vine tomatoes for a tangier taste. I brushed beaten egg along the borders, then seasoned it with pepper before sprinkling chopped thyme leaves on top. It went into a hot oven for 20 minutes, after which it was done throughout, with a nice golden brown puffed border. I drizzled extra virgin olive oil over it, and finally ground some sea salt on too.
The recipe came from a new cookbook, to which I will give all due credit later. How did it taste? Gorgeous, and a good deal classier than a tomato sandwich.
[...] I started by baking another tomato tart. As before, it was on puff pastry with strips along the sides to puff out into edges, but the rest of the base pricked to prevent bubbling. Then pesto, tomato slices, chopped thyme and mint this time, plus black pepper and sea salt. It came out looking and tasting beautiful – really tangy. [...]