Here’s a nice summer dish to take advantage of the new season/summer tomatoes. Serve with a green salad for a light lunch. You can also make these into individual portions by cutting the dough into several, smaller circles.

Roll out a store-bought puff pastry dough to 3mm thickness and cut to the size of a large (pizza-sized) circle. Place on a baking tray. Press the tongs of a fork all along the edges and then brush with a beaten egg. Brush on 2 tbsp dijon mustard, followed by 2 tbsp pesto. Sprinkle on some grated mozzarella and then place slices of tomatoes in concentric circles to cover. Sprinkle with fresh thyme leaves, drizzle with olive oil and season with sea salt and pepper.

Bake in the oven at 200 degrees for around 15-20 minutes (till golden and bubbly). You can drizzle on some more pesto once out of the oven.  Serve while still warm.