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Preheat oven to 400 degrees.
Unfold puff pastry dough on a lightly floured surface. Gently pinch the seams together and then roll the dough just a bit thinner, into a rectangle.
Score a crust around the edge of the puff pastry about an inch wide.
Brush the crust with egg wash.
Spoon farmer cheese in an even layer across the puff pastry crust.
Drizzle with half the pesto.
Add sliced tomatoes, gently pushing them into the farmer cheese, overlapping them slightly.
Drizzle tomatoes with olive oil and sprinkle with salt and pepper.
Bake tomato tart for 25-30 minutes or until the puff pastry crust is dark golden brown on the bottom and cooked through.
Drizzle with remaining pesto and enjoy!