Turn on the oven to 200ºC/gas 6. Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm.
Cut into 4 equal squares. Place the pastry squares on grease-proof paper on a baking tray, leaving a space between each.
Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges. Top the tarts with some slices of courgette, your chopped asparagus and halved tomatoes.
Splash over some olive oil then top the veg with torn mozzarella. Sprinkle over the basil and chuck into the oven for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.