Pesto, Parma Ham, Mozzarella, and Tomato Tart

This is a really quick and easy meal that makes a great weekend lunch ...and leftovers can be wrapped up for work! With all of the ingredients ready made, minimal effort is required for a very pretty looking tart!

Ingredients:
1 pack of ready roll puff pastry
4 large tomatoes, sliced (you can always use more of less, or a variety of sizes and colours, depending on what you find/like)
1 pack prosciutto, torn
1 ball of mozzarella, torn
3 tbsp of pesto (enough to coat the base of the tart)
Fresh basil to serve

Preheat the oven to Gas 7 (210-20 degrees C).

Unroll the puff pastry onto a baking tray (I don't normally grease it, and the tart comes away fine) and run a knife about 1.5 cm away from the edge to form a border. Then prick all over the base of the tart with a fork. Next, spread the pesto evenly over the base and arrange the tomatoes on top. Add the Prosciutto in the gaps (see below picture) and dot the torn mozzarella all over.

Pop the tray onto the middle shelf of the oven and put the timer on for 15 minutes. Once the bleeper goes, turn it around and then (depending on colour) add another 10-15 minutes. You'll want the edges to be golden brown and the mozzarella bubbling. If you are worried about a soggy bottom, put the tray on the bottom of the oven and cook it for 5-10 minutes (after 20-25 minutes in the centre). Leave to cool a little and then sprinkle some fresh basil leaves on top.