Potato, ricotta and anchovy tart with sunflower seed pesto

For the sunflower seed pesto

75g sunflower seeds

1 clove of garlic minced

1 lemon

60g basil

4 tbsp golden rapeseed oil

Sea salt

For the tart

1 x 320g sheet of all-butter puff pastry

1 egg yolk

250g ricotta

Zest of 1 lemon

1 clove of garlic minced

600g potatoes cooked and thinly sliced

2 sprigs of rosemary

1 tbsp golden rapeseed oil

16 tinned anchovies

Sea salt and black pepper

A handful of fresh basil leaves