I'd better explain the title. I rustled these up when experiencing a bout of insomnia, and now they will always be known as Insomniac Tarts. The real point of these tarts is their simplicity, though that doesn't mean a sacrifice is made when it comes to taste, because they are delicious. 

(c) John Whaite

Ingredients (makes 6/8)

  • 1 x 320g (approx.) packet of ready rolled puff pastry 
  • 4 tsp green pesto from a jar 
  • 8 cherry plum tomatoes 
  • Egg, beaten to glaze 

To serve

  • Parmesan cheese 
  • Balsamic vinegar 
  • Olive oil
  • Sea salt 


  • 3inch circle cookie cutter 
  • Baking sheet


Preheat the oven to 220C/200C fan. Unroll the pastry, then fold it in half. Using the cookie cutter, cut out as many disks as possible (normally between 6 and 8), and arrange them well spaced on a baking sheet. With a sharp knife, score a circle into the pastry disks, about 3mm away from the edge - though don't cut all the way through. Place half a teaspoon of pesto into the centre of each disk and spread to the score line. Slice the tomatoes into thin disks - try to use a sharp knife to retain the seeds and pulp - and arrange these onto the pesto. 

Use the beaten egg to glaze the edge of the pastry - I just use my fingertips - then bake the tarts for 15-20 minutes, or until puffy and golden brown. 

Serve with a generous grating of parmesan, a drizzle of balsamic and oil, and a sprinkle of sea salt.