METHOD

1 Preheat the oven to 150°C/fan 130°C/gas 2 and line a baking tray with baking parchment. Place the tomatoes cut side up on the tray. Drizzle with oil and season. Bake for 2 hours until lightly roasted, then remove and cool.

2 Increase the oven temperature to 220°C/fan 200°C/gas 7. Place the pastry on a floured surface and roll into a long rectangle, a little wider than the original block, about 5mm (¼in) thick. Using a biscuit cutter, cut out 6 circles of about 12.5cm (4¾in) in diameter and place them on a baking tray. Prick the surface of each one with a fork and brush lightly with olive oil. Bake for 12 minutes until the pastry is well risen.

3 Remove from the oven and gently flatten the puffed pastry with a spatula. Spread a little pesto into the centre of each pastry base. Tear the mozzarella into rough pieces and arrange on top of the pesto together with the tomatoes.

4 Season and return to the oven for 6-8 minutes until the cheese has begun to melt.

Read more: http://www.dailymail.co.uk/femail/food/article-2043212/The-hairy-bakers-Tomato-mozzarella-pesto-tarts-recipe.html#ixzz1oj5789mv