For these amazing tomato tarts first we need some really lovely fresh tomato that I've grown something in my garden. Once I've got those I'm going to slice them into the side then I'm going to have some pre-roathed pot pastry. I'm going to lay on a lined baking sheet, fold the edges into create a border. I'm going to brush that base with a Dijon mustard plenty of it. Then top that with a bit of pesto, a few dried bread crumbs to soak up the juice from the tomatoes which I'm going to lay on top of those in abundance. Lots and lots of tomatoes. Tons and tons of black pepper. Lots of lovely flaky salt, lachens of olive oil and then it's going in a hot oven, 200 degrees centigrade that's about 392 Fahrenheit for about half an hour until the pastry is beautiful and crispy on the bottom and then you're going to leave it for just a few minutes before you dive in and you just have to have this amazing tomato. That is rather nice.