Puff pastry tart with tomato pesto

Instructions

1. Preheat the oven to 200°C/ 180°C fan.
2. Unroll the first pastry sheet and spread with the tomato pesto.
3. Cover with the second pastry sheet and press together lightly at the edges.
4. Cut "rays” in the double pastry sheet (this is best done with a pizza wheel), leaving a circle of approx. 5 cm in the middle (do not cut).
5. Twist each of the dough strips around twice.
6. Brush the tart with the egg wash and sprinkle with the sesame seeds.
7. Bake for approx. 30 minutes according to the instructions on the package.