| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 2 tarts |
Ingredients
- 2 premade pie crusts, store bought or homemade
- Nonstick baking spray
- 3 to 4 heirloom tomatoes in various colors, sliced 1/4-inch thin
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 bunch parsley (1 lightly packed cup)
- 1 bunch basil (1 lightly packed cup)
- 10 sprigs thyme, leaves stripped
- 3 to 4 cloves garlic
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/2 cup almond slivers
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Set the crusts. Unroll and press the pie crusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes.
- Preheat the oven to 425 degrees F.
- Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit
- of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375 degrees F.
- Make the 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. Divide the pesto equally and, 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. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
- Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 459 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 6 mg |
| Sodium | 405 mg |
Reviews
The cook times were a little too long for me so I adapted to my oven. A little watery… any e leave behind some juice from tomatoes. Flavor was fantastic! Will definitely be a regular on my table
Awful – leaked through tart pan and smoked my oven. Not worth it!!
Made this at my beach cottage, had no pie weights or beans so used beach pebbles!
Better than I anticipated it to be! The pesto portion & crust makes this dish. A good way to use up a few heirloom tomatoes you have on hand.
Good but not crazy about the crust. Would be better with goat cheese or feta.
Absolutely loved the ease of making this beautiful tomato tart. Everyone enjoyed it and want to make this for their family.
And shame on previous reviewer for the shameful post with nothing to do with this recipe. Sunny, you are beautiful and talented! Love watching you on all the shows you appear in !!
And shame on previous reviewer for the shameful post with nothing to do with this recipe. Sunny, you are beautiful and talented! Love watching you on all the shows you appear in !!
This was really good. I used jarred pesto and garden tomatoe. Went together really fast and yet felt very elegant!
It was day 83 of being safe at home during COVID-19 and I needed to do something – make something, bake something! I had been re-watching some Kitchen episodes I’d recorded and came upon this recipe. I made it and it was spectacular! I was lucky enough to actually have heirloom tomatoes from our local farmer’s market, which had just re-opened. We went for a totally vegetarian meal with this – watermelon tomato feta lime salad and this delicious tomato tart. Try this – it’s super easy and SO good.
Linda
This is a great way to showcase the beautiful flavors of home gardened tomatoes and herbs (I am sure farmers market fresh heirlooms are just as good!). This dish brings out the sweet savory burst of flavor of a roasted tomato and matches perfectly with the bright fresh pesto. Double thumbs up Sunny!
I baked this tart early this morning to take to a swim party this afternoon. I tried a corner of it and I know it’s going to be a huge hit!!!
I did both crusts in a rimmed cookie sheet and will cut it in small pieces for an appetizer!
I have to buy more ingredients because I’m making this for a dinner appetizer tomorrow night with friends!!! A real keeper!
I did both crusts in a rimmed cookie sheet and will cut it in small pieces for an appetizer!
I have to buy more ingredients because I’m making this for a dinner appetizer tomorrow night with friends!!! A real keeper!