Roasted Tomatoes with Green Pesto and Rocket leaves

Ingredients:

• 500 g Puff Pastry
• 4 medium Tomatoes, sliced
• 2 cloves Garlic, finely chopped
• 4 tbsp Green Pesto
• 100 g fresh Rocket leaves
• A handful of Olives, pitted and roughly chopped
• 2 tbsp Cheddar cheese, grated
• 1 tbsp Olive oil

Method:

• Preheat the oven to 220 C/ gas mark 7.
• Cut four circles( almost 10 cm) out of the pastry sheet, then put 1 tbsp of pesto in the middle of each pastry circle, top with tomato slices and cook in the oven for 20 minutes. Sprinkle the tarts with a little cheese and cook for another 2-3 minutes.
• Mix rocket leaves with olives in a large bowl, drizzle with olive oil and season.
• Serve the tarts with rocket mixture on top.