Ingredients
500g/1lb 2oz puff pastry
1 tbsp pesto
1 egg wash
250g/9oz sunblush tomatoes, chopped roughly
¼ log goats' cheese, crumbled
30g/1oz toasted pine nuts
salt and pepper
Method
1. Roll half the puff pastry to 35x16cm/14x6¼in and prick all over.
2. Spread the pesto in the centre area of the pastry and place on a tray with silicone paper. Brush the egg wash all around the edge.
3. Arrange the chopped tomato over the pesto, then the crumbled goats cheese and scatter the pine nuts. Season well.
4. Roll the other half of puff pastry to 15x 45cm/6inx18in and divide into three lengthways.
5. Attach to the topside of the bottom layer of pastry. Then gently plait the three strips of pastry.
6. Egg wash all over and then pinch edges to secure. Bake at 180C/350F/Gas 4 for 30-35 minutes or until puffed up and golden brown.
