Recipe courtesy of Giada De Laurentiis
Episode: Spring Fling
Save Recipe Print
Heirloom Tomato and Basil Tart
Total:
39 min
Prep:
12 min
Inactive:
20 min
Cook:
7 min
Yield:
4 to 6 servings
Level:
Easy
Total:
39 min
Prep:
12 min
Inactive:
20 min
Cook:
7 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Crust:
Pesto:

Directions

For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.

For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.

Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

Cook's Note

*To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350 degree F oven until lightly browned.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Puff Pastry Heirloom Tomato Tart

Recipe courtesy of Food Network Kitchen

Heirloom Tomato and Goat Cheese Tart

Recipe courtesy of Robert Mondavi Winery

Heirloom Tomato Salsa

Recipe courtesy of Scott Leibfried

Heirloom Tomato Salad

Heirloom Tomato Pie

Recipe courtesy of Food Network Kitchen

Heirloom Tomato Chow Chow

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword