Cut out 12 × 7 cm (approx) circles of pastry to fit into the base of 1 greased 12 holed tartlet tin.
Chill for 30 minutes.
Preheat the oven at 200 °C with enamel shelf in lower position. Mix the red pesto, tomatoes, mozzarella and garlic in a bowl.
Fill the tartlet shells with mixture.
Sprinkle with parmesan.
Bake tartlets on 200 °C for 14 to 16 minutes or until golden brown.
Scatter fresh basil leaves on tartlets to serve.