Tomato Pesto Tart Recipes

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TOMATO PESTO TART



Tomato Pesto Tart image

Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes. -Judy Hannebaum, Freeland, Washington

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 sheet refrigerated pie pastry
1-1/2 cups shredded part-skim mozzarella cheese, divided
2 plum tomatoes, thinly sliced
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons prepared pesto
1/2 teaspoon freshly ground pepper

Steps:

  • On a lightly floured surface, unroll pie pastry. Roll into a 14x12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned., Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.

Nutrition Facts :

SUNNY'S HEIRLOOM TOMATO AND PESTO TART



Sunny's Heirloom Tomato and Pesto Tart image

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 2 tarts

Number Of Ingredients 15

2 premade pie crusts, store bought or homemade
Nonstick baking spray
3 to 4 heirloom tomatoes in various colors, sliced 1/4-inch thin
2 tablespoons olive oil
Salt and freshly ground black pepper
1 bunch parsley (1 lightly packed cup)
1 bunch basil (1 lightly packed cup)
10 sprigs thyme, leaves stripped
3 to 4 cloves garlic
1/2 cup grated Parmesan cheese, plus more for garnish
1/2 cup almond slivers
Zest of 2 lemons
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Set the crusts. Unroll and press the pie crusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes.
  • Preheat the oven to 425 degrees F.
  • Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit
  • of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375 degrees F.
  • Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds,
  • lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending.
  • Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. 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.
  • Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.

TERRIFIC TOMATO TART



Terrific Tomato Tart image

This recipe is fabulous! Fresh, colorful tomatoes, feta cheese and prepared pesto perfectly complement the crispy phyllo dough crust. -Diane Halferty of Corpus Christi, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 9

12 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons olive oil
2 tablespoons dry bread crumbs
2 tablespoons prepared pesto
3/4 cup crumbled feta cheese, divided
1 medium tomato, cut into 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
1/4 teaspoon pepper
5 to 6 fresh basil leaves, thinly sliced

Steps:

  • Place 1 sheet of phyllo dough on a baking sheet lined with parchment; brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Repeat layers, being careful to brush oil all the way to edges. , Fold each side 3/4 in. toward center to form a rim. Spread with pesto and sprinkle with half the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with pepper and remaining feta. , Bake at 400° for 20-25 minutes or until crust is golden brown and crispy. Cool on a wire rack for 5 minutes. Remove parchment before cutting. Garnish with basil.

Nutrition Facts : Calories 135 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 221mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED TOMATO TART WITH RICOTTA AND PESTO



Roasted Tomato Tart With Ricotta and Pesto image

Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.

Provided by Alexa Weibel

Categories     brunch, dinner, lunch, weekday, pastries, pies and tarts, vegetables, appetizer, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 small, multicolored tomatoes, such as heirloom, kumato or Campari (about 12 ounces total), sliced crosswise 1/4-inch thick
Kosher salt and black pepper
1 sheet packaged puff pastry, thawed (about 7 ounces)
3 tablespoons crème fraîche or sour cream
1/4 small red onion, very thinly sliced
Aleppo pepper or red-pepper flakes, for garnish (optional)
3/4 cup fresh ricotta
Store-bought or homemade pesto, for drizzling
Extra-virgin olive oil, for drizzling
Fresh basil leaves, for garnish (optional)

Steps:

  • Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
  • As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
  • Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
  • Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA



Heirloom Tomato Tart with Pesto and Mozzarella image

In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!

Provided by lolalobato

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ⅔ cups sifted all-purpose flour
7 tablespoons cold butter, diced
1 egg, beaten
2 teaspoons water
1 teaspoon salt
1 teaspoon white sugar
1 cup pesto, or as needed
1 (8 ounce) ball fresh mozzarella cheese
2 cups heirloom cherry tomatoes, halved
1 pinch coarse sea salt to taste

Steps:

  • Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
  • Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
  • Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
  • Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
  • Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g

CHEESE, TOMATO & PESTO TART



Cheese, tomato & pesto tart image

Easy-to-make with just five ingredients

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 30m

Number Of Ingredients 5

375ml pack ready-rolled puff pastry
85g wensleydale cheese (or other crumbly, sharp cheese)
handful pitted olives
250g punnet cherry tomatoes , halved
2 tbsp pesto , try using fresh from the chiller cabinet

Steps:

  • Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
  • Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.

Nutrition Facts : Calories 475 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.63 milligram of sodium

TOMATO AND PARMESAN TART



Tomato and Parmesan Tart image

Provided by Food Network

Time 35m

Yield 6 tarts

Number Of Ingredients 9

1 sheet pre-made puff pastry dough
1 tablespoon pesto
2 tomatoes, sliced
Salt and freshly ground black pepper
Grated Parmesan
Balsamic Reduction, recipe follows
Balsamic Reduction
4 cups balsamic vinegar
1 cup granulated sugar

Steps:

  • Preheat the oven to 450 degrees F.
  • Arrange the puff pastry dough on a baking sheet and bake until golden brown, about 15 minutes.
  • Remove the pastry from the oven and spread it with pesto. Next cover the pastry with overlapping slices of tomatoes. Season with salt and pepper, to taste. Cover the tomatoes with the grated Parmesan and return it to the oven. Bake until the cheese has melted, about 5 to 10 minutes. Remove the tart from the oven and cut it into 6 equal pieces. Arrange the tarts on serving plates and drizzle with balsamic reduction.
  • To make Balsamic Reduction: Combine the balsamic vinegar and sugar in a small sauce pot and bring to a boil over medium heat. Cook until the liquid is reduced by half and has a syrupy consistency, about 30 to 45 minutes. Remove from heat and allow reduction to cool before using.
  • Yield: about 2 cups

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO



Tomato & mozzarella tart with roast pepper pesto image

A simple and colourful tart - great for enjoying with friends

Provided by Angela Nilsen

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 7

375g pack ready-rolled puff pastry
85g coarsley grated parmesan (or vegetarian alternative)
450g jar whole roasted red pepper (we used Karyatis)
olive oil for drizzling (basil oil is good)
4-5 medium-large ripe tomatoes
2 x 125g packs mozzarella balls, drained
basil leaves for scattering

Steps:

  • Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
  • Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
  • Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium

TOMATO PESTO TART



Tomato Pesto Tart image

Recipe courtesy of "Hunt's". Seeing as DH and I LOVE pesto, I look for all kinds of ways to use it. This side dish would go great with grilled chicken, fish or steak or punch up a great tomato soup. I have NOT tried this recipe, so please feel free to offer suggestions...

Provided by MrsKnox2016

Categories     Grains

Time 30m

Yield 9 serving(s)

Number Of Ingredients 4

1 puff pastry sheet
1/2 cup pesto sauce
1 cup mozzarella cheese, shredded
14 1/2 ounces whole canned tomatoes or 1 large tomatoes, sliced thinly

Steps:

  • Preheat oven to 400°F and lightly grease baking sheet.
  • Unfold puff pastry on lightly floured surface, roll out into 12-inch square.
  • Crimp edges (or gently fold over 1/2 inch of edge).
  • Spread pesto evenly over top, sprinkle with cheese.
  • Top with thin tomato slices, top with rest of cheese.
  • Bake 17 to 20 minutes or until golden brown.

Nutrition Facts : Calories 195.3, Fat 13.2, SaturatedFat 4.3, Cholesterol 9.8, Sodium 204.8, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 5.1

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From fedetheclumsychef.com


20 BEST TOMATO PIE TART AND GALETTE RECIPES - FROM A CHEF'S KITCHEN
2022-07-09 Here are the 20 Best Tomato Pie, Tart and Galette Recipes for good eating all tomato season long! Serve Mini Southern Tomato Pies for a show-stopping appetizer everyone will rave about or go big with a homestyle Southern Tomato Pie in a flaky crust or crustless for a low-carb alternative. Tomato tarts take the elegance factor up a notch!
From fromachefskitchen.com


PUFF PASTRY TOMATO TART WITH PESTO - CURLY'S COOKING
Stab the pastry with a fork. Spread the hazelnut pastry evenly across the pastry. Slice the tomatoes so they are roughly 5mm in thickness and arrange them in a single layer covering the pesto. Brush the edges of the pastry with olive oil. Bake in the oven for 25 minutes or until it …
From curlyscooking.co.uk


TOMATO PESTO TART WITH GOAT CHEESE AND CAULIFLOWER CRUST
2014-06-04 A gluten free, low carb recipe for Tomato Pesto Tart with Basil, Goat Cheese and Cauliflower Crust by Tori Avey. Delicious, easy and unique …
From toriavey.com


TOMATO PESTO OLIVE TART - EVERY DANG DISH
2020-04-02 Tomato Pesto Olive Tart Recipe Ingredients: 1 sheet frozen puff pastry, thawed ¼ – ½ cup Basil Pesto 3 ripe Roma tomatoes, sliced ¼ inch thick Salt and freshly ground pepper ¼ cup chopped Kalamata olives 2 tablespoons chopped fresh basil Thinly sliced mozzarella cheese (optional) Directions: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. …
From everydangdish.com


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