Prosciutto, Tomato And Pesto Tart - cooking recipe

Ingredients

2 sheets frozen puff pastry, thawed
1/4 cup prepared pesto sauce
8 oz cherry tomatoes, halved
8 slices prosciutto, halved
4 oz goat cheese, crumbled
None None Micro-greens or torn basil leaves, balsamic vinegar, to serve

Preparation

Preheat the oven to 400\u00b0F. Line 2 baking pans with parchment paper.
Place one pastry sheet on each pan. Spread each with pesto. Top evenly with tomatoes and prosciutto.
Bake 10-15 mins, until pastry is golden and puffed. Dot with goat cheese. Cut each pastry square into quarters.
Top with micro-greens or basil leaves. Serve drizzled with balsamic vinegar.