Photo: Heirloom Tomato and Basil Tart Recipe
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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By lynn@lynnstring...
Las Vegas, NV
on July 07, 2011
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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.
By Chef_Dave_MO
Independence, MO
on April 22, 2011
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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.
By Trubee
Los Angeles
on July 18, 2010
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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.
Read all 17 reviews