Picnic Tomato and Pesto Tart

Five slices of tomato and pesto tart sit on a teal background.

A simple but elegant dish a 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 a 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. 

Swipe to see all photos
A hand layers slices of tomatoes in a pastry-lined tart tin with a layer of red pesto sauce.
Spread the pesto over the pastry. Arrange the tomatoes slices on top of the pesto.
Tomato slices are lined in a tart tin and surrounded by a white cream sauce with flecks of pesto.
Carefully pour the mixture around the tomatoes, trying to keep the tomatoes exposed. 
A slice of tomato and pesto tart sits on a black plate with greenery in the background.
Cool in the tin, unmold, then cut into slices to serve.
Five slices of tomato and pesto tart sit on a teal background.
Bake until the filling at the center of the tart is firm to the touch, about 30 minutes.

Picnic Tomato and Pesto Tart Recipe

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Five slices of tomato and pesto tart sit on a teal background.
A simple but elegant dish Picnic Tomato and Pesto Tart is as nice to look at as it is to eat. A creamy base is baked in a puff pastry shell, and layered with tomatoes and pesto.
Preparation 30 minutes
Cook 30 minutes
Ready in 1 hour
Servings 6 Servings
CourseLunch
InfluenceGlobal
DifficultySeasoned
MethodBake
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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 x 11-inch (20 x 28cm) rectangle flan tin

Directions

  • Preheat the oven to 400 degrees F (200 degrees C). 
  • Line an 8 x 11-inch (20 x 28cm) rectangle metal flan tin with the pastry. Trim to size.
  • Spread the pesto over the pastry. Arrange the tomato slices on top of the pesto.
  • 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. 
  • 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.

Nutritional Information

Sodium: 337mgCalcium: 81mgVitamin C: 6mgVitamin A: 1046IUSugar: 3gFiber: 1gPotassium: 168mgCholesterol: 100mgCalories: 167kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 14gProtein: 5gCarbohydrates: 5gIron: 1mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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