Recipe

Hosted By
DnD

		Heirloom Tomato and Pesto Tart
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 pie crusts, store bought or homemade

Nonstick baking spray

2 large heirloom tomatoes in various colors, sliced 1/4-inch thin

1 tablespoons olive oil

Salt and freshly ground black pepper

PESTO:

basil (1 lightly packed cup)

parsley (1 lightly packed cup)

5 sprigs thyme, leaves stripped

3 to 4 cloves garlic

1/2 cup grated Parmesan cheese, plus more for garnish

1/4 cup almond slivers

Zest of 1 lemon

1 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

1/8 cup extra virgin olive oil

Prebake the crusts. Poke fork holes on botom of crust, then cook in pre heated over at 425 degrees for 10 min. Spray the shiny side of 2 pieces of aluminum foil with a bit. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375 degrees F. PESTO: - Blend the parsley, basil, thyme, garlic, Parmesan, almonds, lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending. Assemble and bake the tarts. Pour pesto in pie crust using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Cover with foil and bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. Remove from over and top with more Parmesan. Serve warm, at room temperature, or cold.