• 1 ready-made pastry (rolled out)
• 150g cream cheese (softened)
• 3–4 tablespoons green pesto
• 4–6 tomatoes (thinly sliced)
• 1 courgette (thinly sliced)
• 125g mozzarella cheese (torn into pieces)
• 2 tablespoons pine nuts
• 1 tablespoon Parmesan cheese (grated – optional)
• 1 tablespoon olive oil
• 1 egg (beaten – for brushing)
• Fresh basil leaves
• Sea salt and black pepper

1. Preheat the oven to 180°C (fan oven).
2. Unroll the puff pastry onto a baking tray lined with baking paper. Using a sharp knife, score a border about 2cm wide around the edge of the pastry without cutting all the way through. Prick the centre of the pastry with a fork.
3. Spread the cream cheese evenly over the centre of the pastry, keeping within the scored border.
4. Dot small spoonfuls of pesto over the cream cheese, then gently swirl it through.
5. Arrange the tomato slices and courgette over the cream cheese mixture. Scatter the mozzarella pieces over the top.
6. Sprinkle with the pine nuts and Parmesan. Drizzle with a little olive oil and season with sea salt and pepper. Brush the pastry border with the beaten egg and scatter with a few nigella seeds.
7. Bake for 25–30 minutes, or until the pastry is golden, crisp and well-risen, and the cheese is bubbling.
8. Finish with fresh basil leaves and a little more pesto or a balsamic vinegar glaze, if desired.

Michelle Evans-Fecci recipe for Prynhawn Da.
Instagram - bakesbymichelle