Preheat the oven to 180°C (350°F). Lay the puff pastry on a sheet of parchment paper and place it on a baking tray. Spread the basil pesto evenly over the pastry, leaving a 2-3 cm border around the edges. Arrange the halved cherry tomatoes on top of the pesto, and season with salt and pepper to enhance the flavors. Sprinkle the grated Parmesan along the edges of the pastry, around the filling.

Lift and fold the edges of the pastry inward to create a frame around the filling. Bake the tart for 15-20 minutes or until the pastry is golden and the Parmesan has melted. Once you remove the tart from the oven, garnish with pine nuts, fresh basil leaves, and chives.

Serving:

Enjoy the tart warm or at room temperature, perfect as a light meal or side dish!