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.
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.