Tomato Pesto Tart
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!
- 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.