Tomato Basil Pesto Tart, Exceptional!
There are some recipes that are good and there are those that are amazing, this is not one of them. This Tomato Basil Pesto Tart is one that falls into the Exceptional category! You know the taste that makes you speechless kind of good? You quite literally can't speak because the flavors are so complex and it's like food magic happening in your mouth! It's that good, and right now if you haven't already guessed I'm clearly remembering the incredible taste!
Servings :6 people
Ingredients
- 1 frozen puff pastry thawed
- 1/3 cup basil pesto
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
- 4 ripe medium size tomatoes sliced about 1cm thickness
- 2 tsps. salt
- 1/4 tsp fresh black pepper
- 2 tbsps. vegetable spice
- 1 tbsp. olive oil or a generous drizzle
Instructions
- Thaw The Puff Pastry: At least 30 to 45 minutes before you begin.
- Parchment Paper: Line a baking tray with parchment paper.
- Salt and Drain the Tomatoes: Slice the tomatoes and place them over a rack with a tray underneath to catch any excess liquid. Generously sprinkle the tomatoes with 2 tablespoons salt and set them aside for 30 minutes.
- Dry the Tomatoes The tray will have loads of water drained. Remove the slices and place over kitchen tissue paper, dab them dry and use them.
- Preheat the oven to 210°C / 410°F.
- Roll out the Pastry: Sprinkle your work surface with flour. Roll out the pastry adding a little flour on both sides to help if it's sticks. Place the pastry over the prepared baking tray.
- Work the Edges and Center of the Puff Pastry: You can either score the edges with a knife or you can fold it over. Use a fork to poke holes into the base of the pastry.
- Use a spoon to spread the basil pesto all over the bottom of the pastry making sure to not go to the scored or folded edges.
- Sprinkle the grated mozzarella cheese all over the basil pesto (leave some for the the top). Arrange the drained and dried tomato slices over the cheese. Sprinkle the tomato slices with a very generous amount of vegetable spice, add the parmesan cheese, remaining mozzarella more vegetable spice, a drizzle of olive oil and bake.
- Bake for 25 to 30 minutes or until the pastry edges turn golden brown. Serve warm and enjoy!
Notes
Notes
Roll out the Pastry: You can also place the pastry directly on the parchment paper to roll it. This makes it easier to transfer to the baking tray. If that's too intimidating, simply work on a floured surface.
If the dough is sticky, add more flour, if the dough is too soft, be patient and get it back in the fridge to get colder and roll again. The pastry should be thawed but also cold if you want it to puff up and be flaky.
Use a clean dry pastry brush to remove any remaining flour once rolled out.
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