Pre-heat the oven to 180°C on a fan setting. Roll out the round puff pastry sheet and cut it in the middle as shown. Spread 2 tbsp pesto on to the puff pastry, leaving a 0.5 cm gap around the outer edge and leaving out the middle. Wash the tomatoes,cut into eight slices and arrange on top of the pesto. Thoroughly drainthe mozzarella, cut into eight slices and place on top of thetomato slices. Add a little salt to the mozzarella, thenfold the central cross-shaped slices of puff pastry outwards in eight sections and press down the edges toform a ring. Wash the surface of the puff pastry with beaten egg yolk and bake for 20 minutes at 180°C on a fan setting. Garnish with the remaining pesto and,if desired, more tomato slices and fresh basil leaves.

 

Tip: use little hand-written signs to indicate to your guests that the mozzarella ring is lactose-free and gluten-free, if using gluten-free pastry and pesto.