Instructions

1. To make the pesto, in a Kenwood food processor, blitz together parmesan, pine nuts and garlic until a uniform texture.
2. Add the basil, squeeze of lemon and a pinch of salt along with about 1 tbsp olive oil. Turn the food processor on a low speed, while processor is on, drizzle in more olive oil until the pesto is your desired texture. The more olive oil you add, the saucier it will be.
3. Taste for seasoning and add more lemon, salt or parmesan cheese if needed. Transfer pesto to a container and keep refrigerated until needed.
4. For the pastries, pre-heat the oven to 200°C / 180°C fan assisted.
5. Roll out the chilled puff pastry and cut into 6 squares with a sharp knife or pizza wheel.
6. Transfer pastry squares to a large baking sheet lined with parchment paper. Place about 2 generous spoons of grated mozzarella in the centre of each pastry square, spread it out slightly from one corner to the opposite corner.
7. Arrange 5 tomato halves on top of the mozzarella then season generously with salt flakes and a bit of pepper.
8. Fold one corner over the filling then the opposite corner over, pressing the two together so that they stick.
9. Brush the top of the pastry with beaten egg then bake until puffed up and golden, 15-17 minutes.
10. Leave to cook on wire rack for about 5 minutes. Serve warm drizzled generously with pesto.