1. Heat your oven to 180C/Gas Mark 4 and grease 2 baking sheets.
2. Split your block of puff pastry in half and roll out each half on a floured surface until you have two rectangles that will cover each baking sheet.
3. Transfer the puff pastry to the baking sheets. Prick the surfaces a few times with a fork then brush a 2cm edge with the beaten egg.
4. Spread a tablespoon of pesto over the base of each tart (remember to leave the 2cm edge clear).
5. Slice the mozzarella balls and half the cherry tomatoes. Layer them intermittently over the pastry base.
6. Scatter the surface of each tart with the basil leaves, a pinch of both salt and pepper and drizzle with olive oil.
7. Bake for 15-20 minutes or until the tart edges are crispy and golden brown.
Spruce it Up
If you’d prefer and to make serving easier, you can make 4 individual tarts. Just cut to the desired sizes and bake for around the same time. You can also use any herbs you might have with the tomatoes instead of basil as they can take on a range of herbs. Try thyme, oregano or parsley if that’s what you have to hand.