Preheat oven to 400F (200C)

Roll out pastry. Place a dinner plate down and cut out a circle. Transfer circle to a rimless baking sheet lined with parchment paper.

Place pesto in the middle of the circle and spread over the pastry leaving a 1 inch (2.5 cm) border, all the way around pastry circle.

Place 2nd circle on top.

Place small juice glass in the center of the circle to create an indentation. Remove glass.

Cut pastry into four quarters, keep the center intact as a circle.

Then go into each quadrant and cut then in half then quarters this will create 4 slices per quadrant and create even “rays” around your tart. Place tray in the freezer for 5 mins just to firm up a bit to make it easier to twist the rays.

Then twist each ray with a 2-turn twist, allowing the tail to lay flat. Once all the twists are made pop the tray back in the freezer for 5 mins, this will make it easier to brush the egg wash on.

Brush beaten egg on the tart. Sprinkle center of the tart with sesame seeds. Place in the freezer for 5 mins to firm up. This will help the sun keep its shape as it hits the hot oven

Bake tart for 20-25 mins until golden brown and puffed up. Serve on cutting board and invite guests to twist off the rays!