Tomato and mozzarella tarts with rocket pesto Archive

Ingredients

• 250g/9oz plain flour, plus extra for dusting
• 250g/9oz very cold butter, cut into small cubes
• ½ tsp salt
• 125ml/4fl oz ice cold water
• 110g/4oz rocket leaves
• ½ garlic clove
• 1 tbsp pine nuts, toasted
• 8 tbsp olive oil
• 275g/9½oz puff pastry (from above)
• 200g/7oz mozzarella, sliced
• 150g/5½oz fresh tomatoes, sliced
• 25ml/1fl oz olive oil
• 1 free-range egg yolk, beaten
• handful fresh basil, to serve