MAKE THE PESTO ALLA GENOVESE:
Blend all the ingredients for the pesto, leaving out the fresh basil leaves. When everything is like a thick paste, add the fresh basil leaves and blend them briefly along with the previously blended mixture.
MAKE THE TARTE:
Preheat the oven to 400F / 205C
Place one sheet of the vegan puff pastry on a parchment paper, then place it in a flat baking sheet, then lightly pierce the surface of it with a fork.
Spread the pesto all over the puff pastry surface, leaving a 1-inch border.
Place the second puff pastry on top of it then with the help of a round mold, lightly press the ring mold in the center of the puff pastry, be very careful not to pierce the puff pastry with the ring mold.
With a sharp knife, create 4 equal quadrants, then cut them in the middle creating smaller triangles that resemble the sun's rays and so on, how many rays will depend on the size of your puff pastry.
Place the tart in the fridge or freezer for 20 minutes this way it will be easier to twist the puff pastry's rays.
Mix all the ingredients for the ketchup/mayo wash, then brush the top of the tart, making sure you brush all the rays' nooks and crannies.
Place the tart in the fridge or freezer one more time, this will ensure the tarte keeps its shape and will make the puff pastry much crunchier.
Put the tarte in the oven on the middle rack and bake it for about 2o minutes or until the top is golden brown.