1 x 25cm-square, ready-made, all-butter, puff pastry (such as Carême), thawed
1 free-range egg yolk
8 (400g) tomatoes, cut widthways into 1cm-thick slices
1 tbsp pesto
sea salt and freshly ground black pepper
2 tsp extra virgin olive oil
50g goat’s curd
6 basil leaves
1 Place pastry on a baking paper-lined, baking tray. With a very sharp knife, score a border 2cm in from pastry edge on all sides. Lightly whisk egg yolk with a fork and then brush it over pastry, taking care not to drip egg over edges (this prevents pastry layers from rising). Prick all over pastry base with a fork and chill in the refrigerator for 1 hour.
2 Meanwhile, using a teaspoon, flick out most tomato seeds (either keep for planting next year by spreading out on paper towel and leaving to dry before labelling and storing in a dry place, or discard them to the compost heap).
3 Cover a tray with a double layer of paper towel, and then lay tomato slices on top. Cover them with more paper towels and leave to drain off the excess moisture while pastry chills.
Preheat oven to 200C.
4 Bake pastry sheet for 10 minutes, then lower temperature to 170C and continue cooking for a further 15 minutes. Remove from oven. Press middle of pastry lightly with a dry tea towel if it has risen. Dot pastry with pesto, spreading it lightly with the back of a teaspoon. Lay tomato slices over, slightly overlapping. Season with a little salt and pepper, then drizzle with olive oil. Return tart to the oven for a further 15 minutes.
5 Cool tart slightly on a cake cooling rack. Transfer to a chopping board and use a serrated knife to cut into 6 rectangles. Top each portion with a dollop of goat’s curd and a basil leaf, then season again, if desired, and serve.