This rustic Tomato and Fennel Tart is the perfect supper for the end of summer.
Pre-heat your oven to 150C/gas mark 2/300F.
Dust your work surface and a rolling pin with the plain flour.
Place the block of puff pastry on to the floured surface and roll out into a circle no thicker than 0.5cm.
Transfer the pastry base to a baking tray.
Spread the pesto over the centre of the pastry circle, leaving a border of 2-3cm.
Layer most of the the thinly sliced shallots and fennel over the pesto base.
Next layer the sliced tomatoes followed by the remaining shallots and fennel.
Finish by placing the cherry tomatoes on top.
Fold the pastry edges over, covering the edges of the tomatoes, fennel and shallots.
Drizzle with a little olive oil and sprinkle with fennel seeds, sea salt and cracked black pepper.
Place the tart in the centre of the oven and cook for 45 minutes or until the tomatoes, fennel and shallots have softened and the pastry is crisp.
Best served warm.