Shepherds Purse Yorkshire Blue & Tomato Tart with Pineapple Pesto Dressing

This delicious warm tart is simple to prepare using the famous Yorkshire Blue cheese but packs a fruity punch thanks to the addition of the pineapple pesto.  Enjoy with a seasonal salad and a glass of chilled white wine for a tempting Yorkshire supper. Instructions: Lay rounds of puff pastry on a baking tray. Prick the centre with a fork to make a ½ 1 inch border, slice the Yorkshire Blue cheese and place in the centre of the tart Slice 2 tomatoes per person and lay overlapping round the cheese leaving a ½ inch boarder of pastry Put the basil leaves, pine nuts and garlic into a blender and puree together Add oil, parmesan and season Spoon a little pesto over the cheese in the middle of the tarte Season the tomatoes with salt and pepper Put into the over an 220c for 10 – 15 minutes Meanwhile mix the diced pineapple with the rest of the pesto sauce Serve the tart with the pineapple pesto dressing around the edge of the plate