Preheat the oven to 180°C.
Wash the tomatoes and cut them into slices.
Unroll the shortcrust pastry and place it in a quiche pan or any other round dish. Prick the bottom of the dough with a fork.
Spread the pesto on the dough. Top with the tomato slices.
Bake for 30 minutes at 180°C (or according to the instructions on the packaging of the shortcrust pastry).
Take the tart out of the oven. Make sure the dough is more or less crispy underneath. If it is not the case, bake it for a few more minutes.
If desired, garnish the tomato tart with a little more green pesto, a drizzle of balsamic vinegar and/or arugula.