Ingredients: 6oz Buffalo Blue Cheese 4 x 8" rounds of puff pastry 8 plum tomatoes 4oz finely diced fresh pineapple 2oz basil leaves 1/4 pint olive oil 1oz pine nuts 2 cloves garlic, crushed 2oz grated parmesan salt & pepper Directions: 1. Lay rounds of puff pastry on a baking sheet 2. Prick the centre with a fork to make a 1/2" border, slice the Buffalo Blue Cheese and place in centre of tart 3. Slice 2 tomatoes per person and lay overlapping round the cheese leaving the 1/2" border of pastry 4. Put the basil leaves, pine nuts and garlic into a blender and puree together 5. Add oil and parmesan and season 6. Spoon a little pesto over the cheese in the middle of the tart 7. Season the tomatoes with salt & pepper 8. Put into oven 428°f (220°c) for 10-15 minutes 9. Meanwhile mix the diced pineapple with the rest of the pesto sauce 10. Serve the tart hot with the pineapple pesto dribbled around