This tart has a lovely pesto base topped with fresh sliced tomatoes and Parmesan cheese. I am lucky to have homemade pesto, but you can always use store bought.
1 piece of puff pastry
2 tomatoes, sliced thin
1/3 c. Pesto
1 c. Shredded Parmesan cheese
2 green onions, sliced
5 kalamata olives, sliced
On a floured surface roll over the puff pastry dough until it is just a bit bigger. Place on a parchment lined baking sheet. Roll the edges up all the way around. Spread pesto over the dough. Place tomato slices on top of the pesto. Top with onions and cheese. Bake at 400 degrees for 15 minutes. Sprinkle with olives.
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