Preheat the oven to 200°C.
Wash the tomatoes and peel the garlic.
Prepare the pesto by blending the basil leaves, garlic, pine kernels, olive oil and parmesan together in a food processor or pestle and mortar.
Put the pesto into an oven ready frying pan. Add the tomatoes to the pan and then place the puff pastry on top. Trim the pastry edges away and then place the tart in the oven and bake for 20 minutes.
Remove from the oven and turn the tart out on to your serving dish. Crumble the goat's cheese on top and finish with the fresh rocket leaves.
«If you prefer the goat's cheese caramelised, sprinkle it on to the tart and return to the oven for a 5 minutes before serving.»