1/2 cup favorite homemade or store-bought pesto (see following recipe)

3 tablespoons freshly grated Parmesan Reggiano

1. Line a large baking sheet with paper towels. Place the sliced tomatoes on top in a single layer. Sprinkle salt and pepper evenly over the tomatoes. Let tomatoes rest for about 15 minutes.

2. Preheat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, gently roll out the puff pastry into a 10-by-15-inch rectangle, trimming any uneven edges. Using a sharp knife, lightly score a 1/2-inch border around pastry. Transfer the pastry, using the parchment paper to help, to a nonstick sheet pan. The tart should be on the parchment paper.

3. Prick the inside with a fork every few inches, leaving the 1/2-inch border. Using a spoon and a spreader, coat the center of the puff pastry with the pesto evenly, leaving the border unbrushed.

4. Working within the border, arrange the tomatoes on top of the tart, allowing them to barely overlap, if necessary. Sprinkle Parmesan cheese evenly over the tomatoes. Bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.

5. Remove from oven and let cool slightly. Cut into squares and place on a serving platter, or on individual dishes or transfer entire tart using parchment paper to guide it onto large rectangular white platter. Then cut into slices and serve.

Basil Pesto

Makes about 1 to 1 1/2 cups

This Italian paste is delicious on many soups. Originally pesto was made with a mortar and pestle, but the food processor works almost as well.

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