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 a variety of 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 then just enjoy the meal as Vero takes care of your group.
Book Your Culinary Experience
Tomato Pesto Tart
- 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 pepper
- 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
- 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
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.
- 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.
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