For a taste of summer as the heat rises.

Roll out a defrosted rectangular flakey pastry dough and cut into four equal squares (or rectangles, depending on the size).

Place on a large baking sheet, leaving a space between the pieces. Spread 1tbs of pesto on each of the squares, followed by 2tsp ready-made anchoïade each (or substitute with either some very finely chopped anchovy fillets or for a veggie version substitute with black olive tapenade).

Spread 1tbs of tomato sauce on each of the squares and sprinkle with a little grated hard cheese. Top with halved mini tomatoes or sliced for regular tomatoes. The riper the better. Season with sea salt, drizzle with olive oil, and sprinkle on a little dried thyme or oregano.

Place in a 180c oven till golden (around 20 minutes). Let cool  a few minutes before garnishing with mini basil leaves and serving.