Pesto is not an exact science. Pesto is simple but tricky: you MUST have at hand top ingredients! You need the best Italian (better genovese) basil you can find, better home grown from seeds, the best pine nuts, the best pecorino, garlic and very good not too fruity extra verging olive oil. Stated this it
This cake it is as simple as it looks! What do you see? A layer of puff pastry, halved cherry tomatoes, slices of aged goat cheese (in this case a young Saint-Maure) few pinches of Herbs de Provence. Pop it in the oven, bake it for 25-30 minutes and voilà: done!