I love savory dishes served in pie shells like quiches, meat pot pies, and all kinds of pretty vegetable tarts.
This tomato tart is my adapted version of a recipe I found in an old Southern Living cookbook years back. I haven’t made this dish in a really long time and it was kind of forgotten about. I only recently re-discovered it in my massive stack of hand-written recipe cards when I was searching for a different recipe all together. I was trying to break us out of our recent boring chicken dinner rut and ended up going in a completely different direction with this veggie tart.
The original recipe called for thinly sliced garlic to be layered in with the tomatoes and cheese and I’ve honestly never made it that way. I remember being so intrigued by the original recipe, but thinking it sounded a bit bland. Instead, I have always made this with a generous spread of pesto as the first layer.
This amazingly simple and flavorful recipe made a comeback on our dinner table the other night and it was a welcome change of pace.
If you are feeling frisky, by all means, use your homemade pie crust and spicy, homemade pesto. Evan has been away on an extended business trip and I’m sorely outnumbered here at home lately. So, to save on time and sanity I happily used a pre-made, refrigerated pie crust and some quality jarred pesto.
This recipe had me at quick, easy and healthy!
|Yes, I know. Manicure is on the “to-do” list, okay? Look at that gorgeous pesto!|
|ready for the oven!|
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Easy Tomato-Pesto TartCourse: Lunch, DinnerCuisine: AmericanDifficulty: Easy
This simple tomato-pesto tart comes together in just minutes to make a light and flavorful main course!
1 9-inch refrigerated pie crust
jar of your favorite pre-made pesto
4-5 large Roma tomatoes, sliced into 1/4 inch slices
bag (8oz) of shredded Italian-style cheese mixture
3-4 tablespoons chopped fresh basil + extra leaves for garnish, if you want
salt and pepper
quality olive oil, for serving
- Pre-heat the oven to 400°. Place pie crust in to a 10-inch tart pan or baking dish according to the pie crust directions (some may say greased pan, some may not). Lightly press the pastry into the tart pan and then trim off the extra pie crust on the edge. Prick the bottom of the pastry with a fork and then bake for about 5 minutes. Remove the crust from the oven.
- Spread 3-4 tablespoons (enough to cover the bottom) of the pesto sauce onto the pie crust. Spread one cup of the shredded cheese mixture over the pesto. Arrange your tomato slices over the layers of pesto and cheese.
- Lightly season the tomatoes with salt and pepper and then evenly sprinkle 2 tablespoons of your chopped basil over the layer of tomatoes. Cover with remaining shredded cheese.
- Bake for 25 -30 minutes. Remove tart from the oven and allow to cool for about 10 -15 minutes before serving. Garnish each plate with a little bit of extra chopped basil and a drizzle of olive oil.
Marcelle, now that I have a minute to look at your delightful pictures, I believe we share a love for tarts – I adore savory tarts like this and I really like that you added a layer of lovely pesto here – must be a very tasty change of pace to everyday dinners.
What a fabulous recipe and great pictures!
Hi there Cheri! Thank you 🙂
Hi Summer 🙂 Thank you!
Hi John, thank you!
Hello Grace! Thank you!
Hello Karen, thank you! This recipe is perfect for those ripe tomatoes 🙂
Hi Laura, thank you! It was good to make this tart again 🙂
Hi Greg, thank you!
Hi Marcelle, what a beautiful tart you made here, I would not change a thing. Looks delicious!
Yum! This looks so good. I would dive into this tart right now ♥
Who doesn't love a tart? I sure do — either sweet or savory. Although I think I like savory ones better — what a great main course dish this makes. Good stuff — thanks.
tomatoes and pesto in any combination is delicious, but this is particularly appealing! marvelous creation!!
Your tart looks delicious and has me looking forward to vine ripened tomatoes. The season here in Florida should be starting soon.
I love that you add pesto to this! What a great addition. It's always nice to discover or rediscover a recipe you love.
I grew up in the South and Tomato Pies were a part of my childhood. I love the modern feel of this one. GREG
Hi Beth, I glad I came across this old recipe again! I know you'll love it if you try it Thank you! 🙂
Hi David! I will look up your recipe, it sounds wonderful! Thank you 🙂
Hi Angie, I think a glass of white would be perfect here too! Thank you 🙂
Your tart looks terrific! I love the idea of using pesto as a layer – so full of flavour.
This isn't too different from a Provençal tomato tart I make. Just mustard instead of pesto, and Gruyère instead of Italian cheese! I can't wait to try this! Hope Evan is back and you are a little less stressed! 🙂
This would make a perfect lunch with a glass of white :-)) I too love savoury tarts.