Roast Tomato Tart with Asparagus

Ingredients:

- Rocket leaves
- Puff pastry 250g (8.8 ounces)(I cheated and just bought some from the supermarket)
- Mozzarella slices (enough to cover the tart)
- Tomatoes (4)
- Thyme (1 tablespoon of roughly chopped leaves)
- Asparagus
- Tomato pesto (1/2 jar)

Step 1:

This is really easy and fast to make. Roll the pastry into a rectangle about 22 by 30cm (8.6 to 11.8 inches)

Step 2:

Place this on a greased baking tray and lightly score a line all the way around the edge of the base, approximately two centimeters (3/4 inch) from the edge. The pastry outside of this line should puff up.

Step 3:

Now evenly spread the pesto inside the scored lines, place the mozzarella slices on top.

Step 4:

Evenly cover this with sliced tomatoes, roughly chopped thyme leaves and some pepper then place in a preheated oven (200 degrees centigrade or 392 degrees Fahrenheit) for 25-30 minutes

Step 5:

I served this with asparagus (simmer for four minutes), rocket leaves, olive oil and balsamic vinegar.