1 sheet puff pastry, thawed
1/2 cup Pesto Sauce
1 pint cherry or grape tomatoes, halved
1/2 pound halloumi cheese
2 tablespoon olive oil
salt and pepper, to taste
1 teaspoon dried oregano
1/4 cup pine nuts (optional)
Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
Place the thawed out puff pastry on a work surface dusted with some flour. Roll it out in either a square or a rectangle. About an inch bigger than it is. If rolling it out into a rectangle, it should fit snug inside a half sheet baking pan (16.5 x 11.38 x 1 inches)
Place the puff pastry in a half sheet baking tray lined with parchment paper.
Using a knife, scour it all along the border (about an inch) to create a crust. Poke holes using a fork all throughout the inside of the border that has been created. This will keep the inside from rising while the border forms into a puffy, flaky crust. Creating a beautiful tart.
Place the sliced tomatoes in a bowl, drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat.
Slice the halloumi cheese into squares double the size of the tomatoes.
Spread the pesto sauce along the inside of the tart.
Create a row of tomatoes. Layer the halloumi next and continue until the inside of the tart is filled with halloumi and tomato slices.
Note: If you notice that the Haloumi cheese is running out, cut some of the larger pieces in half.
Sprinkle the pine nuts over the halloumi and tomatoes.
Brush the border of the pastry with the juices from the tomato marinade.
Bake for 20-25 minutes.