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
- 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
- Roll the puff pastry out to a 16×10 inch rectangle.
- Score a line around the puff pastry 1/2 inch from the edge.
- Spread the pesto over the center of the dough and top with the parmigiano reggiano.
- Arrange the tomato slices in a single layer on top of the pesto and parmigiano reggiano.
- Brush the outside 1/2 inch of the pastry with the oil.
- Bake in a preheated 400F/200C oven until the pastry is golden brown, about 15-25 minutes.