The best thing about this tomato flan is, you can make it the quick and simple way for every day lunch or you can jazz it up and it looks good enough for the centre piece of a special buffet.
- Roll of bought puff pastry
- Large tomatoes thinly sliced
- Garlic finely chopped
- Olive oil
- Basil Leaves
Heat the oven to 200oc Gas Mark 6
Place the pastry on a large flat baking tray and score lightly all around the edge (making a border) and prick the centre a few times with a fork.
Bake for about ten minutes until it rises up, but is not too brown around the edge.
Let it cool and knock the middle down so it is flat.
Spread the pesto over the middle and cover with the slices of tomato, sprinkle the garlic over, and dot with a few drops of pesto and oil.
Bake again for five minutes.
Take out and decorate with the torn basil leaves.
At this stage you can add extras – anchovies are my favourites, but the suggestions are endless – peppers – onion rings – cheese – but slice very thinly.
Return to the oven for a further five minutes.
Delicious served hot or cold. Enjoy!!