Cut a circle out of the puff pastry and egg wash

In a blender blitz up some olives in to a purée and with a spoon place on top of the pastry then slice up heritage tomatoes (green red and yellow) and place on top of the purée

Place in the oven on 160 degree for about 15/20 mins or until pastry has cooked

On a plate place some pesto and balsamic

Once cooked place tart on top of pesto and balsamic and to decorate use some pea shoots