This Tomato Pesto Tart is Simply Delicious

It’s a warm day in Provence and the tomatoes are fresh, but you need a recipe for lunch. Well, chef, Anne Challier has the answer with her Tomato Pesto Tart. There are only a few ingredients and the result is delicious. Serve with a green salad, and perhaps a glass of rosé and you have the makings for a perfect lunch in Provence.

Un air de famille is the name of a culinary services company founded in 2009 by twin sisters Anne and Véronique (Vero) Challier. Anne completed her formal training at a hospitality school (culinary arts, hotel services) in Avignon before working on the practical side at a restaurant near St Remy de Provence.

This family-duo provides various culinary services: chef-at-home (chef à domicile), catering (traiteur), cooking classes at their home in Nimes, market tours and wine tasting. Each experience is bespoke. You work with Anne to finalise the menu and enjoy the meal as Vero takes care of your group.

Tomato Pesto Tart

Anne Challier

This recipe calls for the freshest tomatoes and basil. While the tart is baking make the pesto and a salad, and lunch is ready. Enjoy!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Lunch Dish

Cuisine French, Provencal

Servings 4 People

Ingredients

  

1x2x3x

Tart Filling:

• Tart Filling:
• 1 Unbaked Tart Shell see recipe below
• Dijon mustard
• 2-3 large Beefsteak tomatoes cœur de boeuf
• 2 tbsp olive oil
• salt and freshly ground black pepper

Pesto:

• a big bunch of fresh basil
• 60 g (2 oz) pine nuts
• 2 garlic cloves
• 100 ml (3.5 oz) olive oil
• 60 g (2 oz) Parmesan cheese
• salt and pepper

Tart Dough:

• 250 g (9 oz) flour
• 70 ml (2.5 oz) sunflower oil
• 1/2 tsp Salt
• 50 -100 ml (1.6-3.4 oz) cold water

Instructions

 

To Make the Dough:

• Make the dough by mixing the flour and salt in a bowl. Add the oil and water. Use your hands, or a pastry blender, until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water.
• Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.
• Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

Tart Filling:

• Preheat the oven to 400ºF (200ºC).
• Spread an even layer of Dijon mustard over the bottom of the tart shell
• Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.
• Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender

Make the Pesto Sauce:

• Mix all the ingredients in a small mixer,
• Spread on the top of the tart the pesto sauce just before eating.
• Serve with a green salad.

Keyword Pesto, Tarts, Tomatoes

Tried this recipe?Let us know how it was!

More Recipes from Anne’s Kitchen

Easy appetizer: Crunchy Tomatoes

Appetizer: Pâté with Pork and Chicken Livers

Starter course: Pork and Chicken Liver Pâte Tarts

Lunch salad: My Provençal Salad the Tastes of Eating Local

Sweet treat: Chocolate Sea Salt Shortbread Cookies

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).