150 g pesto
2 ripe tomatoes, thinly sliced
100 g goats cheese, sliced into thick rounds
1 tbsp balsamic vinegar
1 Preheat the oven to 190°C/170°C fan/gas mark 5 and line a baking tray with parchment paper. Roll out the puff pastry and cut into four individual tartlets. Use the tip of a sharp knife to draw a border about 1cm in from the edge of each rectangle, being careful not to cut all the way through the pastry.
2 Transfer the rectangles to a baking tray. Spread some pesto into the centre of each rectangle, keeping inside the border. Layer a few slices of tomato on top.
3 Place a few rounds of goats cheese onto each tartlet. Drizzle over the balsamic vinegar.
4 Bake for 15-20 minutes until the pastry has puffed around the edges and the cheese is melted and golden. Serve hot or at room temperature with salad.