Make this rustic tomato tart for brunch this weekend or serve as a side with a big garden salad. A great way to use up summer tomatoes!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: Italian
Keyword: rustic tomato tart, tomato tart
Servings: 6slices
Calories: 185kcal
Ingredients
1sheet of puff pastrythawed according to package directions
1egg
⅓cupof arugula pestostore bought will be fine as well
1cupItalian cheese blendI used mozzarella, Parmesan, and Asiago
1large beefsteak tomatocut into 6 round slices.
For the arugula pesto:
2tablespoonsroasted unsalted almonds
2medium garlic cloves
Juice of ½ a lemon
½cupbaby arugula
½cupbasil
2tablespoonsfreshly-grated Parmesan cheese
⅛teaspoonsalt
¼teaspoonpepper
¼cupextra virgin olive oil
Instructions
Preheat the oven to 425. Spray a large baking sheet with cooking spray.
Spread the puff pastry out on a lightly floured surface and roll to 8x12'' rectangle. Fold the sides over about ½'' to make a crust border. Crack the egg into a small bowl and brush lightly over the dough. Place on a greased baking sheet and prick all over with a fork. Bake for 8-10 minutes until its lightly golden brown.
While the pastry bakes, slice your tomatoes, prepare cheese, and make your pesto.
Spread ⅓ cup of pesto over the base of the pastry. Sprinkle ½ cup of cheese mixture over the pesto. Add the 6 tomato slices, then top with the remaining cheese.
Bake for an additional 8-10 minutes until the tart is golden brown and the cheese has melted. Serve immediately or at room temperature.
For the arugula pesto:
Combine the nuts and garlic in a food processor. Pulse until a course mixture forms. Add the lemon juice, arugula, and basil. Slowly add the olive oil while pulsing until loose paste forms. For this tart, I like more of a paste-like texture for the pesto to minimize liquid on the tart. Stir in the cheese, salt and pepper. This will keep in a airtight container in your fridge for up to 5 days.