Heirloom Tomato and Basil Tart

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Spring Fling

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
7 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 12 min
Inactive Prep: 20 min
Cook: 7 min
Total:: 39 min

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Ingredients

Crust:

1 (9-inch) refrigerated pie crust (recommended: Pillsbury)

Pesto:

2 cups packed fresh basil leaves
1/4 cup toasted pine nuts* see Cook's Note
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
2 tablespoons thinly sliced fresh basil leaves
Extra-virgin olive oil, for drizzling
Kosher salt

For the crust:

Directions

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.

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Comments & Reviews

recipe Heirloom Tomato and Basil Tart
Laura Grass Valley, CA 09-03-2009
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pesto good crust bad
Rated: 2 stars out of 5

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.Read more
recipe Heirloom Tomato and Basil Tart
MARGOT FAIR OAKS, CA 07-14-2009
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delicious with the right crust
Rated: 4 stars out of 5

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.Read more
recipe Heirloom Tomato and Basil Tart
ERIKA Kansas City, MO 07-10-2009
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Delicious!
Rated: 5 stars out of 5

This was so easy to make, beautiful and absolutely delicious. My husband did his happy dance over these flavors. The crust... starts to get soggy after an hour so if you don't have a large group there to eat the entire tart I would suggest assembling them just before serving (assembly takes very little time) and make single serving tarts.Read more
recipe Heirloom Tomato and Basil Tart
Julie Ballwin, MO 05-03-2009
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Delicious
Rated: 5 stars out of 5

I made this at Easter and everyone loved it. Michelle from San Jose--the best pie crust is made with lard--get over it!
recipe Heirloom Tomato and Basil Tart
Aimee Lantana, FL 04-20-2009
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Great idea but doesn't deliver
Rated: 2 stars out of 5

Do yourself a favor and make the crust - do not, I repeat, do not use the premade dough. It is awful. Everything else is... good but I can't belive she recommended and I tried premade dough. Ugh. Read more
recipe Heirloom Tomato and Basil Tart
Michelle San Jose, CA 04-20-2009
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Unhealthy - partially hydrogenated LARD in pie crust
Rated: 1 stars out of 5

The second main ingredient to this pie crust is Partially Hydrogenated Lard with BHA and BHT; this is trans fat which has... much medical evidence proving that it clogs arteries. So unless you would like plaque to form in your arteries and contribute to heart attacks and strokes, among the top killers in this country, avoid this product! I love Giada but I cannot believe she would make such a poor, unhealthy choice of an ingredient.Read more