Fresh Tomato and Basil Tart. A savory tomato tart with pesto cream cheese and an assortment of heirloom tomatoes baked in a buttery flakey puff pastry crust.
To make the puff pastry tart shell
Fresh Tomato and Basil Tart
- 1 sheet frozen puff pastry thawed
- 1 egg beaten
- 4 oz cream cheese
- ¼ cup pesto sauce
- 2 tablespoons milk
- 3 medium tomatoes
- ¼ cup fresh basil chopped
- Salt pepper and extra virgin olive oil
Preheat oven to 400 degrees. Line a baking sheet with parchment or lightly grease. Roll out pastry on a lightly floured surface to a 14 x 11-inch rectangle. Trim edges to even. Cut ½-inch
- Strip from each side of pastry, forming 13 x 10-inch rectangle; reserve strips. Transfer pasty to baking sheet. Brush edges with some of beaten egg. Place strips on edges of tart, creating a border. Press gently to adhere. Brush entire rectangle and edges with remaining egg. Pierce bottom of pastry several times with fork. Bake about 15 minutes or until golden brown. Remove from oven and gently lift pastry to a cooling rack until completely cooled. Reduce oven temperature to 350 degrees.
For the basil cream cheese filling
- In a small mixing bowl beat cream cheese. Add pesto and milk and mix well. Spread cream cheese mixture carefully over bottom of pastry. Arrange tomato slices, overlapping decoratively on top of cream cheese mixture. Drizzle with a bit of olive oil then sprinkle with salt and pepper to taste. Bake in a 350 degree oven for 20-25 minutes or until tart has set up and there are no visible juices. If not, the pastry will become soggy. Remove from the oven and sprinkle with basil. Can be served hot or at room temperature. Serves 6
This is an update on a recipe posted in 2010. It is still and always will be, my favorite summer tart.