Method:

Preheat the oven to 180°C and line a baking sheet with baking paper.
Roll the puff pastry out onto a floured surface and then evenly spread the basil pesto onto one half of the pastry.
Sprinkle the parmesan over the pastry and then fold the pastry in half creating a square. Roll the pastry out slightly until you get a long rectangle. Place the pastry onto the baking sheet.
Cut a Christmas tree shape out of the pastry and reserve the off cuts to bake small strips.
Cut individual strips towards the center of the tree and not cut all the way through, leaving about 2cm in width down the center creating the “trunk” of the tree. Brush the pastry with the egg wash.
Twist the individual sliced pieces and randomly place the tomatoes all over the tree and place into the oven to bake for 25-30 minutes until golden brown and serve warm.