Dessertsbellyfull5.0
Tomato Tart
Beautiful tomato tart with a creamy pesto spread and fresh garden fruit and herbs. So impressive looking, but incredibly easy to make!
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
📝 Preparation Steps
1
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with a sheet of lightly floured parchment paper. Unfold the pastry onto the parchment.
2
Lightly brush entire pastry with the egg wash. Pierce pastry several times with fork. Bake about ⏱️ 15 minutes or until golden brown. Remove from oven and gently lift pastry to a rack to cool off a bit.
3
Reduce oven temperature to 350 degrees F.
4
In a small mixing bowl combine cream cheese and pesto. Add a tablespoon of the milk at a time and determine whether you need to use both – you want the mixture to be loose, but not runny. Mix well.
5
Spread cream cheese mixture carefully over bottom of pastry, leaving a 1/2 inch border.
6
Arrange tomato slices, slightly overlapping, on top of cream cheese mixture. Season with salt and a few grinds of pepper, then sprinkle the parmesan and garlic all over, and drizzle with olive oil.
garlic (, finely minced)1 clove
7
Bake in a 350 degree oven for ⏱️ 20-25 minutes or until the edges of pastry are golden brown, has puffed up, and there are no visible juices from the tomatoes. (Watch it carefully to make sure the edges aren't over-browning.)
medium tomatoes (, sliced 1/4-inch thick, patted dry with paper towels)2
8
Remove from the oven and sprinkle with basil.
9
Let tart cool for ⏱️ 10 minutes, then slice into squares and serve warm or at room temperature.
Nutrition Facts
calories
255 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
209 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
28 mg
carbohydrate Content
17 g
saturated Fat Content
5 g
unsaturated Fat Content
11 g
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