On a lightly
floured surface, roll out the pastry to a rectangle measuring 30 x 25cm
inches. Take care that you do not stretch the dough. Cut the rectangle
in half and divide each half into 3 pieces to make 6 even size
rectangles. Chill for 20 minutes. Using a small sharp knife, lightly
score the edges of the pastry rectangles. Brush them with the beaten egg
and arrange them on a baking sheet.
Spread the
pesto evenly over the rectangles, leaving a 2.5cm border round the
edges. Arrange overlapping tomato slices on top of the pesto. Season
well with salt and pepper to taste and lightly sprinkle with fresh thyme
leaves, if using. Bake in a preheated oven, 400F/Gas 6, for 15-20
minutes until well risen and golden brown. Serve immediately from warm
plates.
Roll out the
pastry to form 1 large rectangle. Spread with the pesto, and arrange the
tomatoes over the top. These tempting tomato flavored tarts should be
eaten as fresh as possible while the puff pastry is crisp and flaky.
