Tart with pesto and tomatoes

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 459, total fat 32 G., saturated fats 9 G., proteins 8 G., carbohydrates 38 G., fiber 4 G., cholesterol 6 mg, sodium 405 mg, sugar 2 G.

Enjoy the combination of savory pesto and sweet tomatoes in this fragrant summer tart. The tart is filled with homemade basil and parsley pesto in equal parts. Spoon it into the half-baked crust, top with tomato slices, and finish baking in the oven. Serve as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tarts

2 pie crusts, store-bought or homemade
Cooking spray
3-4 non-hybrid tomatoes of different colors, cut into 0.5 cm thick circles.
2 tbsp. l. olive oil
Salt and freshly ground black pepper

Pesto

1 bunch of parsley (1 tbsp.)
1 bunch of basil (1 cup)
10 sprigs of thyme, leaves picked
3-4 cloves of garlic
0.5 cup grated Parmesan + extra for serving
0.5 cup almond needles
Zest of 2 lemons
2 tablespoons freshly squeezed lemon juice
1/4 cup extra virgin olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, salad tomatoes, pesto sauce, basil, thyme, lemon juice, almond

Cooking the dish according to the recipe:

Cakes:

Unroll the dough and place it into two 22cm pie pans. If you're using rectangular pans, simply trim off one-third of each circle of dough and press the pieces together until they meet. Then, use your index finger to press the dough into the sides of the pan.
Trim any excess along the edge of the pan with a knife. Prick the bottom of the dough several times with a fork. Refrigerate for 30 minutes.

Preheat oven to 220°C.
Bake the cakes:

Lightly spray the shiny side of two sheets of foil with cooking spray and press them oil-side down onto the dough. Fill with dry beans or pie weights and bake until the edges are golden and the sides are golden brown, about 15 minutes. Remove the foil and beans and bake for another 10-12 minutes, until cooked through. Remove from the oven and let cool to room temperature.
Reduce oven temperature to 190°C.
Prepare pesto:

Combine the parsley, basil, thyme, garlic, Parmesan, almonds, lemon zest, and lemon juice in a food processor and process until a coarse paste forms. Taste the pesto and season with salt and pepper if needed. While continuing to process, slowly pour the olive oil into the tube.
Assemble and bake the tarts:

Divide the pesto evenly and spread it evenly over the bottom of each prepared tart using a silicone spatula. Arrange the tomatoes on top of the pesto along the sides of the pan, overlapping them slightly. Then, make a smaller circle inside. Continue arranging the tomatoes until the entire surface is covered with pesto. Assemble the second tart in the same manner.
Drizzle each tart with 1 tablespoon olive oil and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40-45 minutes, or until the tomatoes are golden brown and the edges are golden brown. If the crust is darkening too quickly, cover the edges with foil. Remove the tarts from the pans and sprinkle with Parmesan cheese. Serve warm, at room temperature, or chilled.