Heirloom Tomato and Basil Tart

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I did this once with pie crust and once with puff pastry and it was delicious both ways. I added slices of fresh mozz and drizzled a balsamic reduction over top. Yum!

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This recipe is out of control! I was asked to join a dining group that requires each one of us to bring an appetizer on a "trial" basis. Needless to say everyone loved it. Am making it today for Easter Party...and know it will get rave reviews..

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Love the recipe & always have requests for more. As to the pie crust issue for those of you that want an alternative to home made pick up the pie dough frozen from Trader Joe's.

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Giada did not recommend any particular brand of pie dough on her show. I would suggest all who have a complaint about using pre-made products check their local health food store for alternatives.
Also, please check the source of the pine nuts you use. Those sourced from China are not a good choice as they are known to produce taste side effects.

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I have probably made this a dozen times - sometimes in a tart pan, sometimes as the recipe calls for. It is excellent. My husband loves it and there has not been one time i have served it that our guests haven't asked for the recipe. There is never a slice left. The pesto is one of the best pesto recipes ever. It's easy and beautiful. You cannot ask for more.

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Since I don't like garlic, I personally didn't care for this appetizer. But our gourmet group devoured it and raved about it. The purchased pie crust was just fine, expecially for someone lik me who can't create one to save her life.
My only criticism: pesto oilier than necessary. I used the lesser amount recommended, but next time would add very gradually, checking consistency after each addition.

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I love tomatoes and basil pesto in any form so this was one I wanted to make. Instead of the store-bought pie crust, I decided to use the frozen puff pastry in my freezer and it works perfectly. No soggy crust but you can't let it sit around for hours. Prepare it just before serving and try the rich, buttery flavor of puff pastry.

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I tried this recipe last year. I also re all reviews before I made it. Three Comments: 1 The store-bought crust was not reliable. I believe the heirloom tomatoes I bought in northern CA , were so juicy, the crust couldn't compete. 2 Alternative crust...crumbs and crisco. In past decades, I have always made cheesecake using Zweibach (sp? baby crackers, crushed, butter and sugar. Pre-baked for 1o minutes. This time, I repeated the above recipe with the baby cracker crumbs, omitted sugar and used crisco. Pre-baked then followed the recipe. Delicious. 3 With that experience, I tried using Panko crumbs, crisco, pre-bake. Very good.

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I really enjoyed the tomatoes and recipe for the pesto is very nice, but the crust was awful, even using the pillsbury as suggested. I think it might be better on a hearty bread like sourdough french bread or ciabatta. THe pesto was light and favorful, especially since it is summer time and basil is plentiful and the heirloom tomatoes were perfect. I would make this again but with french bread making it less a tart but probably much more delicious! Funny Giada provided the recipe for the pesto which was the best it was just the crust which she didn't make.

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Michelle, I beg to differ - the best crusts are made with butter. Try the recipe for Irish Butter Crust (under desserts, rustic raspberry tart at the kerrygold.com site. It is quick and easy to do in the food processor. And even if you prefer lard (which makes very flaky crusts, PLEASE look for one which is NOT partially hydrogenated.

I like using my own pesto, which is very sililar, and it is a snap to slice the tomatoes and add the basil, and voila!

Thanks Giada for the ideas.