Roll out the puff pastry and add some flour on the top. Make small holes on the surface using a fork. Cut the pastry on 4 same size squares. Place the dough on a baking tray which is covered with baking paper.
Cover each square with tomatoes, add cheese, grated carrots, sprinkle with pine nuts and spread the carrot pesto on top.
Bake in the oven at 180°C for about 8 minutes.
Baked pastry is served warm, decorated with basil leaves.
