Tart with tomatoes and pesto
4 servings
20 minutes
Tomato and pesto tart is a vibrant embodiment of summer flavors from Italy. This simple yet elegant pie combines crispy puff pastry, aromatic homemade arugula pesto, and juicy tomatoes of various varieties, creating a harmonious blend of freshness and depth of flavor. The pesto made with pine nuts and parmesan adds rich nutty and cheesy notes that complement the sweet-sour tones of the tomatoes. This dish captures the spirit of Mediterranean cuisine: it works wonderfully as an appetizer or light dinner, especially in warm weather. The tart is airy with a delicate texture, and its rich flavor becomes even more pronounced with a hint of garlic and olive oil. It pairs perfectly with a glass of white wine or fresh lemonade.
1
Preheat the oven to 210°C. Peel the garlic and remove the center - it gives the unpleasant smell. Grate half of the cheese. Make pesto from arugula. Mix the chopped salad, pine nuts, grated cheese, garlic, and olive oil. Add salt and pepper.
- Garlic: 1 clove
- Parmesan (Parmigiano Reggiano): 50 g
- Rocket (arugula): 50 g
- Pine nuts: 1 tablespoon
- Olive oil: 10 ml
- Salt: to taste
2
Spread the prepared pesto sauce on a layer of puff pastry: it can be any shape - just place it on a baking sheet lined with parchment paper. Slice the tomatoes into fairly thin rounds and arrange them on top of the pesto on the puff pastry.
- Olive oil: 10 ml
- Puff pastry: 1 piece
- Tomatoes: 6 pieces
3
Tomatoes can come in different varieties — lady fingers, bull's heart, pink, yellow: this way, the shades of flavor will be richer.
4
Salt and pepper the tomatoes and drizzle with olive oil. Bake in the oven for about 20 minutes.
- Tomatoes: 6 pieces
- Salt: to taste
- Olive oil: 10 ml
