03 Sep Tomato Tart
This simple summer tart is a wonderful way to celebrate ripe, farm-fresh tomatoes at their peak. The flaky puff pastry bakes into a light, crisp crust, while bright pesto adds a fresh, savory touch that makes each bite delicious.
Tomato Tart
Ingredients:
2 large tomatoes
1 package puff pastry, thawed
1 egg
1 tsp water
¼ cup pesto*
¼ tsp sea salt
1/8 tsp black pepper
Grated cheese, for garnish
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Slice the tomatoes and lay between paper towels to remove extra moisture.
- Roll out the puff pastry. If it is cracked from being rolled or folded in the package, you can use a little water to get it to come back together.
- Mix the egg and water in a small bowl.
- Brush the edges of the puff pastry with the egg. Fold the edges over about ½ inch to create an edge.
- Brush the top of the folded edges with egg again.
- Poke the inside of the puff pastry with a fork several times. Bake for 10 minutes.
- Remove from oven and top the puff pastry with the slices of tomato and dollops of pesto. Sprinkle with salt and pepper.
- Bake for an additional 10 minutes or until the crust is lightly browned.
- Remove and garnish with grated cheese.
- Enjoy!
*You can use any kind of pesto. Use this PDF for a guide on pesto making- Recipe Formulas.
Recipe and photos by Stephanie Borzio. Stephanie is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com