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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Tomato and Basil Pesto Parmesan Tart

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Tomato and Basil Pesto Parmesan Tart

Not too long ago I made a zucchini and sun dried tomato pesto parmesan puff pastry tart that I really enjoyed! I particularly liked how well the pesto worked on the tart and I could not help but think about how other pestos would also be fantastic on tarts. With all of the perfectly ripe local field tomatoes at the farmers market right now along with the recent inspiration to use basil pesto in a caprese salad I knew exactly what my next tart would be, a tomato and basil pesto tart. Tomato and freshly made basil pesto is one of those great flavour combinations and it was absolutely amazing on a bed of light, flaky and buttery pastry! The tomatoes slightly roasted on the top of the tart intensifying their flavour even more.

Tomato and Basil Pesto Parmesan Tart

Tomato and Basil Pesto Parmesan Tart

Prep Time:15 minutes Cook Time:25 minutes Total Time:40 minutes Servings: 4
ingredients
  • 1 sheet puff pastry (thawed according to the packages directions)
  • 1/2 cup basil pesto
  • 1/2 cup parmigiano reggiano (grated)
  • 2 large ripe field tomatoes (thinly sliced)
  • 1 tablespoon olive oil
directions
  1. Roll the puff pastry out to a 16×10 inch rectangle.
  2. Score a line around the puff pastry 1/2 inch from the edge.
  3. Spread the pesto over the center of the dough and top with the parmigiano reggiano.
  4. Arrange the tomato slices in a single layer on top of the pesto and parmigiano reggiano.
  5. Brush the outside 1/2 inch of the pastry with the oil.
  6. Bake in a preheated 400F/200C oven until the pastry is golden brown, about 15-25 minutes.
Similar Recipes:
Bruschetta Chicken Pesto Tart
Zucchini and Sun Dried Tomato Pesto Parmesan Tart
Tomato Tart
Tomato Pie
Greek Style Tomato and Feta Fritters
Apple and Cheddar Tart
Parmesan Crusted Pesto Tilapia Bruschetta
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Reader Interactions

Comments

  18. Anonymous says

    August 25, 2010 at 8:11 pm

    Hey Kevin! Looks terrific! I make something similar though I use pizza dough. During the summer I make fresh basil cubes (4 cups fresh basil, 1 cup evoo) put in processor, then freeze in ice cube trays. I always use this on the (for me yeast) base of my pizzas! Yours is so decadent!!! But yummy. Why don't any of your foodie-followers ever MAKE your wonderful recipes? I do.:) ciao. fleur.

    Reply

  24. TheBasilBee says

    August 26, 2010 at 12:33 am

    I have so many tomatoes right now from my garden and my fiancee loves zucchini so i might try and mix the zucchini and tomatoe tart you have made. Thanks so much for the recipe!

    Reply

  28. Tanvi says

    August 27, 2010 at 3:36 pm

    Hello Kevin,
    You have a lovely food blog!And the clicks are suuuper!
    First time here!
    This tart is a treat to the eyes!Loved the red tomatoes and green basil contrast!
    Hey do visit me sometime!

    Reply

  36. TheBasilBee says

    January 3, 2011 at 1:43 am

    I tried this recipe over the weekend and it was super quick to put together and tasted great…I'm going to use this as an appetizer for some friends that are coming over for dinner this week…Thanks!

    Reply

  38. Gus Rivera says

    May 18, 2019 at 5:19 pm

    Kevin, I just made this tonight and it was awesome. Nice blend of flavors.
    I just wanted to add one point I thought was important. When rolling out your puff pastry roll it out while it’s already on the baking tray or put it on the tray right after rolling out but before you load it up. I made the mistake of rolling it out, then putting the pesto on, THEN realizing it was going to be super hard to transfer to the baking tray, AND IT WAS !!!

    Fortunately, with patience I managed it and the rest is culinary history. Thanks for another great recipe.

    Reply

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