Soft Cheese and Olive Pastry Tart
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a baking tray.
Roll out the pastry on a lightly floured surface and trim to a 23cm|9" round. Place on the baking tray and brush with half the olive oil. Fold the edges in to make a 5mm|1/2" border all the way around. Prick the base with a fork. Line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove from the oven and remove the paper and beans.
Reduce the oven temperature to 200°C (180° fan) 400°F gas 6.
Spread the pastry base with pesto, top with the tomatoes, olives and cheese and drizzle with the remaining oil. Bake for 10-15 minutes, until the pastry is crisp and the tomatoes are tender. Garnish with basil.