Tomato and Feta Tart

From: Veggie Feasts
My favo(u)rite thing that I've made in a long time, and potentially so far for this blog.

Ingredients:

• 350 g (11 1/2 oz) puff pastry, defrosted if frozen
• plain flour, for dusting
• 3 TBSP Pesto
• 250 g (8 oz) baby plum tomatoes, halved
• 100 g (3 1/2 oz) feta cheese, crumbled
• 4 TBSP freshly grated Parmesan cheese
• handful of basil leaves
• salt and black pepper

Directions:
1) Preheat the oven to 220C/425F/Gas Mark 7
2) Roll the pastry out on a lightly floured work surface to form a rectangle 25 x 35 cm (10 x 14 inches).







3) Using a sharp knife, score a 2.5cm (1 inch) border around the edges.








4) Transfer to a baking sheet.









5) Spread the pesto over the pastry.








6) Arrange the tomatoes, feta, and Parmesan over the tart.
7) Season with salt and pepper.








8) Bake for 15-20 minutes, until the pastry is puffed and golden.
9) Remove and add the basil leaves.