Nectarine, ricotta & pesto tarts

Preheat the oven to 200ºC, gas mark 6, and line 2 large baking trays with bakingparchment. Unroll the pastry onto a board and cut into 8 equal-sized rectangles (about8x12cm). Use a sharp knife to score a 1cm border around each rectangle and scorea criss-cross pattern in the centre. Brush the borders with a little beaten egg, thenarrange the pastries on the baking trays. Bake for 10 minutes, until lightly golden andpuffed up. Leave to cool for about 10 minutes, until at room temperature.

In a bowl, use a spoon to beat the ricotta until smooth; season and stir in the lemonzest. Add a dollop of the ricotta mixture to the middle of each pastry rectangle andspread it out to the edges of the border with the back of a spoon. Top each tartwith 4 overlapping wedges of nectarine. Drizzle with a little olive oil and bake for10-12 minutes, swapping the trays halfway through, until golden brown. Top each tartwith a spoonful of pesto.