Pre-heat the oven to 200°C.Line a baking tray with baking paper.
Take a piece of ready-made puff pastry and score a border around the edge, approximately 2cm inside the edge. Use a fork to prick holes inside the scored border. Set aside but keep cool.
Use a food processor to make a tomato pesto. Add the semi-dried tomatoes, toasted pine nuts and grated Parmesan cheese, then blend until a paste forms. Add olive oil as necessary to bring the mixture together (this will depend on how much oil was on the tomatoes to begin with).
Spread the paste over the pastry, leaving the borde runcovered.
Lay the sliced fresh tomatoes over the tomato pesto. Tuck small basil leaves in under a few of the tomato slices. Season well.
Bake in the oven for 20–25 minutes. Serve warm or at room temperature, with dollops of goat curd.
