remove the pastry from the freezer
line a baking tray with greaseproof paper, place a sheet of pastry onto the baking tray, coat with olive oil using the pastry brush, place the next sheet on top of the pastry, repeat for all sheets of pastry, Scrunch the edges to make a border
set the oven to 220C 425F or gas mark 7, spread the final sheet with mustard, grate or slice the cheese, place the cheese on top of the pastry
wash and slice the tomatoes, lay the tomatoes over the pastry overlapping the tomatoes, season with salt and pepper, drizzle the oil over the tomatoes
place in the oven, cook for 15 minute or until golden brown
while the tart is cooking
peel and crush the garlic using the garlic crusher or chop finely, wash and finely chop the chives, wash and finely chop the fresh parsley, add the garlic and herbs to a small bowl
squeeze the lemon(s) . add the remaining dressing ingredients to the garlic and herbs apart from the lemon juice, add the lemon juice a bit at a time to meet your personal tastes, add the dressing to the salad
toast the almonds by dry frying in the frying pan, wash mixed leaves and place in a serving bowl. Add the cress, add the dressing to the salad, toss the salad, sprinkle with almonds
remove the tarts from the oven
add small dollops of pesto onto the tart, place the tart on a serving plate, add the salad, serve immediately