Caprese Tomato Tart

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Unroll your sheet of pastry and leave it on top of the paper it came wrapped it. Lay it on a baking tray. Use a small, sharp knife to score a 2cm wide border around the edge of the tart, then prick the centre of the tart all over with a fork.

2. Spoon 2 tbsp pesto over the middle of the tart and spread it to fill the middle rectangle. Crack the egg into a bowl. Add 1 tbsp water and whisk together to make an egg wash. Brush the egg wash all over the pastry border to glaze it (you won't need to use all of it. Save the rest in a tub in the fridge for up to 3 days). Bake the tart for 20-25 minutes or until the tart is golden brown and the egdes have puffed up.

3. Meanwhile, use a serrated knife to slice the larger tomatoes into ½cm-thick slices and halve any cherry tomatoes. Drain the mozzarella. Thinly slice it into ½cm-thick slices.

4. When the pastry is baked, take it out of the oven. Slide the tart case onto the board you want to serve it on. Arrange the tomato and mozzarella slices in the tart case, alternative between tomatoes and mozzarella.

5. Mix 1 tbsp pesto with 1 tbsp olive oil to thin it a little. Drizzle it over the tart. Scatter over a handful of basil leaves. Season with salt and pepper and drizzle over a little more olive oil. Serve in slices. The tart will keep in the fridge for up to 24 hrs, but it's bst eaten within a few hours of being assembled.