ready-rolled puff pastry 1 sheet

pesto 4 tbsp

mascarpone 2 tbsp

vine tomatoes 6, thinly sliced

Heat the oven to 200C/fan 180C/gas 6. Unroll the pastry on to a baking sheet and score a dorder 1cm from the edge. Prick inside the border with a fork, then bake for 15-20 minutes until light golden.

Gently squash down the middle. Spread the pesto inside the border, dot over the mascarpone, then layer the tomato on top. Season. Bake for 10 minutes until the tomatoes are cooked and the mascarpone has melted. Serves 4

Buy British tomatoes when in season – there are loads of different varieties to choose from.