Ingredients 

1 cup cherry tomatoes, halved
3 medium tomatoes, thinly sliced
1/4 cup basil pesto (homemade or store bought)
1 puff pastry sheet, thawed
70g feta cheese
1/2 tablespoon fresh oregano, roughly chopped (optional)
1/2 tablespoon fresh basil, roughly chopped
Pinch salt & pepper
Pinch sesame seeds for garnish
 

Method  

Preheat the oven to 180°C. Line an oven tray with baking paper and lightly dust with flour. Place puff pastry sheet on top of the dusted paper. Poke the puff pastry in the middle a few times with a fork

Bake puff pastry for 10 minutes, until just starting to turn golden and puff up. Remove from heat and let cool for 5 minutes

Gently spread the feta cheese on top of the puff pastry, followed by a layer of the pesto

Bake for 2-3 minutes until the cheese begins to melt. Remove from the heat and arrange tomatoes on top of the tart. Sprinkle with oregano, basil, sesame seeds and salt and pepper. Bake for a further 3 minutes. Serve warm