Tomato and harissa tart

INGREDIENTS
400g (14oz) ready-made puff pastry
flour, for dusting
2 tbsp red pepper pesto
6 tomatoes, halved
2–3 tbsp harissa paste
1 tbsp olive oil
few sprigs of fresh thyme,
leaves picked

METHOD
Preheat the oven to 200°C (400°F/Gas 6). Roll out the pastry on a floured work surface, into a large rectangle or square. Lay on a baking tray, then use a sharp knife to score a border about 5cm (2in) in from the edges all the way around, being careful not to cut all the way through the pastry. Then use the back of the knife to score the pastry around the outer edges – this will help it to puff up.
Working inside the border, smother the pastry with the pesto. Arrange the tomatoes on top, cut-side up. Mix the harissa with the olive oil, and drizzle over the tomatoes. Scatter over the thyme leaves.
Bake in the oven for about 15 minutes until the pastry is cooked and golden. Serve hot.