Make the most of the final days of tomato and basil season with this tart.

Makes 1 x 25cm tart

Ingredients
1 sheet puff pastry
1 egg yolk + 1 tbsp milk mixed for egg wash

Filling
2 handfuls basil leaves
¼ cup pine nuts
¼ cup olive oil
100g goat feta
75g Parmesan cheese, grated
1 tbsp balsamic vinegar
½ tsp sea salt and freshly ground black pepper 

Topping
10-12 medium tomatoes (use red and yellow), sliced (or use 3 cups cherry tomatoes, halved)
sea salt and ground pepper to season
fresh basil leaves to garnish 

1. Preheat oven to 180°C. Dust an oven tray with flour or line with baking paper.
2. Cut a 25cm circle out from the sheet of pre-rolled pastry. Transfer to prepared oven tray. Take a dinner plate slightly smaller than the circle and place it on pastry, pressing slightly to indent, and lightly score around the plate edge with a knife so you have a 2cm border. Remove plate and prick inside the border a few times. Brush the pastry border with egg wash. Set aside.
3. Make the pesto by blending all filling ingredients together in a food processor or blender until smooth. Spread this mixture over inner circle, avoiding getting any on the border. Arrange tomato slices to cover filling. Season with a decent pinch of sea salt and black pepper.
4. Bake for 30-40 minutes until border is puffed up and golden brown and pastry is cooked on the bottom.
5. Serve warm or cold, garnished with fresh basil leaves.