Preheat the oven to 190°C on fan forced.
If making your own pastry and pesto, premake well in advance and have them ready to go.
Roll into a square or rectangle or even a round and place onto a lined baking sheet. Score the pastry 1 inch in so that it will form an edge when baking.
Brush the edge only with egg wash.
Spread within the edges with plenty of pesto.
Grate the parmesan 10 sec/speed 10 and sprinkle about half of it over the pesto.
Arrange the cherry tomatoes on top. Sprinkle with remaining cheese.
Bake on bottom shelf for 25-30 minutes or until edges are golden and the tomatoes are bursting.
Garnish with fresh basil leaves and serve immediately.