Picnic Tomato and Pesto Tart

Five slices of tomato and pesto tart sit on a teal background. A hand layers slices of tomatoes in a pastry-lined tart tin with a layer of red pesto sauce. A slice of tomato and pesto tart sits on a black plate with greenery in the background. Tomato slices are lined in a tart tin and surrounded by a white cream sauce with flecks of pesto.
Recipe Origin Global
Rating
No Reviews
Servings 6
Preparation 30 min 00:30
Cook 30 min 00:30
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Bake
Ingredients Tomato
Equipment Camp Oven Closed Grill
Recipe Type Afternoon Tea Appetizer Hand Food Pie
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Five slices of tomato and pesto tart sit on a teal background. A hand layers slices of tomatoes in a pastry-lined tart tin with a layer of red pesto sauce. A slice of tomato and pesto tart sits on a black plate with greenery in the background. Tomato slices are lined in a tart tin and surrounded by a white cream sauce with flecks of pesto.

Picnic Tomato and Pesto Tart

A simple but elegant dish, Picnic Tomato and Pesto Tart is as nice to look at as it is to eat. A creamy mixture of yogurt, cream, and eggs is baked in a puff pastry shell, layered with tomatoes and pesto. For the best flavor, use tomatoes at the peak of their season. 

This tart is equally at home as an appetizer, first course, or a light meal paired with a fresh salad. It packs up well for leftovers for lunch or snack, if you don’t eat the whole thing in one sitting. 

You can mix the tart up a bit by layering it with different colored tomatoes, when they are in season. Or, try adding a bit of chopped fresh herbs to the yogurt and cream base. Try soft herbs, like basil, oregano, marjoram, or parsley. 

Ingredients

2 sheets prepared frozen puff pastry, thawed

1/2 cup red or green pesto, homemade or store-bought

4 large Roma tomatoes, sliced lengthwise

1/2 cup full-fat plain yogurt

1/4 cup heavy cream

3 large eggs

salt and pepper, to taste

Equipment

8- by 11-inch (20 x 28cm) rectangle flan tin

Recipe Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). 

  2. Line an 8- by 11-inch (20 x 28cm) rectangle metal flan tin with the pastry. Trim to size.

  3. Spread the pesto over the pastry. Arrange the tomatoes slices on top of the pesto.

  4. In a medium bowl, whisk together the yogurt, cream, eggs, salt, and pepper until well combined. Carefully pour the mixture around the tomatoes, trying to keep the tomatoes exposed. 

  5. Bake until the filling at the center of the tart is firm to the touch, about 30 minutes. Cool in the tin, unmold, then cut into slices to serve.

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Recipe Origin Global
Rating
No Reviews
Servings 6
Preparation 30 min 00:30
Cook 30 min 00:30
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Bake
Ingredients Tomato
Equipment Camp Oven Closed Grill
Recipe Type Afternoon Tea Appetizer Hand Food Pie
Share: