This simple recipe is perfect for a summertime trip into the countryside
Ruby-coloured, sweet and highly versatile, the tomato is one of our most popular fresh ingredients in British cooking.
Make this delicious fruit the star of the table with a recipe from The Tomato Stall – a band of dedicated tomato growers in Arreton Valley on the Isle of Wight.
Preheat the oven to 190°C. Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in the oven for 10 minutes.
Spread the pesto over the centre of the pastry, top with the chopped slow roasted tomatoes and then the halved tomatoes and finally the mozzarella
Season with salt and pepper and drizzle with olive oil. Return to the oven for 10 minutes. Serve with a few fresh basil leaves on top.
Polly Webster
