Yorkshire Blue Tart

Instructions

• Lay rounds of puff pastry on a baking tray.
• Prick the centre with a fork to make a 1/2 inch border, slice the Yorkshire Blue cheese and place in centre of tart.
• Slice 2 tomatoes per person and lay overlapping round the cheese leaving the 1/2 inch border of pastry.
• Put the basil leaves, pine nuts and garlic into a blender and puree together.
• Add oil, parmesan and season.
• Spoon a little pesto over the cheese in the middle of the tart.
• Season the tomatoes with salt & pepper.
• Put into the oven 220°C for 10-15 minutes.
• Meanwhile mix the diced pineapple with the rest of the pesto sauce.
• Serve the tart hot with the pineapple pesto dressing around the edge of the plate.