Tomato & Pesto Tart

Garden ripe tomatoes and basil + last Sunday's edition of The Kitchen on the Food Network were the inspiration for this yummy tart that can be served as an appetizer or side dish. I made just a few adjustments to the recipe prepared by Sunny Anderson. She used a store bought crust; I made my own (even an no-roll oil crust would work). Purchased pesto or any pesto recipe would work but I like the addition of thyme that she added; she actually used almonds as the nut in the pesto but I opted for a combo of pine nuts and walnuts that I toasted.

Tomato & Pesto Tart    Makes one tart (9” round or equivalent size)

For the tart:

1 unbaked pie crust

2 or 3 tomatoes, skins removed & sliced 1/4” thin

1 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the pesto:

1 lightly packed cup of basil / could use part parsley

5 sprigs thyme, leaves stripped

2 to 3 cloves garlic

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup pine nuts, toasted / could use part walnuts

1 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra virgin olive oil

1. Preheat oven to 425°.
2. Crust: Place crust into tart pan with removable bottom (or it can be made in a pie pan, too), carefully easing crust into pan while pressing it into the sides; trim top edges. Using a fork, prick the bottom of the crust a few times to prevent puffing. Chill for 30 minutes.
   
3. Bake crust in preheated oven for about 8 to 12 minutes, until crust it set and just starting to brown. Cool slightly.
4. Reduce the oven temperature to 375°.
5. Pesto:Blend the basil/parsley, thyme, garlic, Parmesan, pine nuts/walnuts, and lemon juice in a food processor until the ingredients resemble a rough paste. 
   
   
   
   
   
   
   
   
   
6. Taste the pesto and season with salt and pepper, if needed. 
7. Slowly drizzle the olive oil into the feed tube while blending.
8. Assembly/Baking: Evenly spread pesto over the bottom of partially baked crust. 
   
9. Place tomatoes over pesto, overlapping each slice slightly as you move around the tart pan. Continue until the entire pan is covered with tomato slices.
   
10. Drizzle 1 tablespoon olive oil over the top of tart and sprinkle with a pinch of salt and a few grinds of black pepper. 
11. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
12. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.
    

Recipe without photos . . .

Tomato & Pesto Tart    Makes one tart (9” round or equivalent size)

For the tart:

1 unbaked pie crust

2 or 3 tomatoes, skins removed & sliced 1/4” thin

1 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the pesto:

1 lightly packed cup of basil / could use part parsley

5 sprigs thyme, leaves stripped

2 to 3 cloves garlic

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup pine nuts, toasted / could use part walnuts

1 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra virgin olive oil

1. Preheat oven to 425°.
2. Crust: Place crust into tart pan with removable bottom (or it can be made in a pie pan, too), carefully easing crust into pan while pressing it into the side; trim top edges. Using a fork, prick the bottom of the crust a few times to prevent puffing. Chill for 30 minutes.
3. Bake crust in preheated oven for about 8 to 12 minutes, until crust it set and just starting to brown. Cool slightly.
4. Reduce the oven temperature to 375°.
5. Pesto:Blend the basil/parsley, thyme, garlic, Parmesan, pine nuts/walnuts, and lemon juice in a food processor until the ingredients resemble a rough paste. 
6. Taste the pesto and season with salt and pepper, if needed. 
7. Slowly drizzle the olive oil into the feed tube while blending.
8. Assembly/Baking: Evenly spread pesto over the bottom of partially baked crust. 
9. Place tomatoes over pesto, overlapping each slice slightly as you move around the tart pan. Continue until the entire pan is covered with tomato slices.
10. Drizzle 1 tablespoon olive oil over the top of tart and sprinkle with a pinch of salt and a few grinds of black pepper. 
11. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
12. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.