Tomato Pesto Puff Pastry Tart. Make this simple puff pastry tart with fresh tomatoes, pesto and feta cheese for a quick and tasty meal or serve as a side.
Celebrating Tomato Season
Fresh tomatoes that actually taste like a tomato are such a treat. I can hardly pass up heirloom or vine ripe tomatoes at the grocery. It must be all the beautiful red, yellow and purple colors that make my mouth water. Can you think of a better way to celebrate tomato season than enjoying a tomato pesto puff pastry tart? Me either!
I was not intending on sharing this tomato pesto tart on the blog, but luckily I snapped a few photos with my phone. After devouring almost half of this yummy tomato tart by myself, I couldn’t pass up the opportunity to share it with you.
You know how I adore simple recipes, and this one could not any easier or more delicious. Just a short list of ingredients to round up, and you’re all set for a real treat. Serve as a light meal or add a green salad, and a hearty protein for a scrumptious dinner.
Tomato Pesto Puff Pastry Tart Recipe
- 1 puff pastry sheet (thawed if frozen, following manufacturers directions)
- variety of fresh tomatoes sliced (1 large, 2 to 3 medium, and 6 to 8 cherry size tomatoes)
- 1/3 cup basil pesto
- feta cheese for sprinkling
- 1 egg + 1 teaspoon of water for egg wash (optional)
- salt and pepper to taste
- Slice your tomatoes and place on paper towels to remove excess moisture. You can also sprinkle salt on the tomatoes to help release their juices and place more paper towels on top.
- Roll out your puff pastry on a sheet pan covered in parchment paper.
- Fold over the edges to create a frame for your tart. Use a fork to prick the puff pastry just as you would a pie pastry.
- Spread a layer of basil pesto over the puff pastry, then arrange the tomato slices on top.
- Brush the edges of the puff pastry with an egg wash if you wish.
- Top with feta cheese crumbles, salt and pepper.
- Place in a 425°F preheated oven on the center rack and bake for about 20 minutes.
Recipe Notes:
There are lots of ways to change up this recipe using a variety of pesto flavors and cheeses combinations. If you’re not a fan of feta cheese, try parmesan or mozzarella. As for the pesto, I’m using store bought, however if you have time. homemade pesto is the best. Fresh pesto is always so vibrant in color, and looks pretty with ripe tomatoes.
Garnish with micro greens or basil leaves for added color. For another layer of flavor, drizzle a little aged balsamic vinegar over the top of the tomato tart right before serving. Your taste buds will thank you.
Here are a few more tasty seasonal recipes that you can whip up this summer.
- Grilled Peach Crostini Recipe
- Fresh Mango Salsa Recipe
- Small Batch Spicy Sweet Refrigerator Pickled Veggie Recipe
Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with recipe ideas that you can use right now!
Thanks so much for popping in today. I hope you will enjoy this simple tomato basil puff pastry tart as much as we do.
Cheers!
TOMATO PESTO PUFF PASTRY TART RECIPE
Ingredients
- 1 puff pastry sheet thawed if frozen, following manufacturers directions
- variety of fresh tomatoes sliced 1 large, 2 to 3 medium, and 6 to 8 cherry size tomatoes
- 1/3 cup basil pesto
- feta cheese for sprinkling
- 1 egg + 1 teaspoon of water for egg wash optional
- salt and pepper to taste
Instructions
- Slice your tomatoes and place on paper towels to remove excess moisture. You can also sprinkle salt on the tomatoes to help release their juices.
- Roll out your puff pastry on a sheet pan covered in parchment paper.
- Fold over the edges to create a frame for your tart. Use a fork to prick the puff pastry just as you would a pie pastry.
- Spread a layer of basil pesto over the puff pastry, then arrange the tomato slices on top.
- Brush the edges of the puff pastry with an egg wash if you wish.
- Top with feta cheese crumbles, salt and pepper.
Leave a Reply