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1 If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can. 2  Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
Bake the empty shell for 20 minutes, or until it's just beginning to color. Remove from the oven. Carefully spread pesto evenly across the hot pastry. Lay sliced tomatoes across the pesto. Season to taste with salt and pepper. Return the tart to the oven and bake for another 15 minutes, or until the puff pastry is golden. Makes 6 servings. Tip: This easy-to-prepare tart can be served hot from the oven or at room temperature.