Vegan Tomato Tart

Unroll the puff pastry (320 g) on a work surface. Place a 20cm ovenproof frying pan over the pastry and cut around its base. Transfer the pastry circle to a lined baking sheet. Spread the green pesto (4 tbsp) over the pastry, leaving a 1cm border. Chill.

Preheat oven to 200°C/fan 180°C. Heat olive oil (1 tbsp), cider vinegar (2 tbsp), and caster sugar (1 tbsp) in the frying pan. Season with [salt] and bring to a simmer. Cook, stirring, for minute (1) until syrupy. Remove from heat. Start 1m timer

Arrange the tomatoes (500 g) in a single layer to cover the base of the pan. Let cool slightly.

Remove the chilled pastry from the fridge. Flip it pesto-side down onto the tomatoes in the pan. Use a cutlery knife to tuck the edges of the pastry around the tomatoes. Pierce a few steam holes in the pastry. Bake for minutes (35). Bake until golden and puffed. Rest in the pan for minutes (5). Start 35m timer

Loosen the tart edges with a knife. Place a plate upside down over the pan and carefully flip the tart onto the plate. Scatter with pine nuts (2 tbsp) and fresh basil leaves (10 g). Drizzle with [olive oil] to serve.