Preheat oven to 200C degrees and prepare a large baking tray or baking shelf
In a medium bowl, add mascarpone, grated garlic clove, 30g grana padano, salt and pepper
Beat together and taste to check seasoning
Spread mascarpone mixture evenly over pastry leaving about a 2cm gap around the edge
Brush the edge with beaten egg yolk
Shake off any excess water from the tomato slices and arrange on tart
Drizzle over a little olive oil
Bake in middle of oven for 22 minutes at 200C
Turn down heat to 180C and cook for another 5-6 minutes until golden and puffed up
Add all rocket pesto ingredients and blend until smooth
Taste pesto to check seasoning
When serving, spoon pesto over tart and tear burrata over the top
