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Cook 25 minutes
Preheat the oven to 200°C, gas mark 6, and line 2 large baking trays with baking parchment. Unroll the pastry onto a board and cut into 8 equal-sized rectangles (about 8x12cm). Use a sharp knife to score a 1cm border around each rectangle and score a criss-cross pattern in the centre. Brush the borders with a little beaten egg, then arrange the pastries on the baking trays. Bake for 10 minutes, until lightly golden and puffed 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 lemon zest. Add a dollop of the ricotta mixture to the middle of each pastry rectangle and spread it out to the edges of the border with the back of a spoon. Top each tart with 4 overlapping wedges of nectarine. Drizzle with a little olive oil and bake for 10-12 minutes, swapping the trays halfway through, until golden brown. Top each tart with a spoonful of pesto.
Per tart 1232kJ/296kcals/19g fat/10g saturated fat/22g carbs/7.1g sugars/1.3g fibrel
g protein/0.5g salt »