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.