| Level: | Easy |
| Total: | 39 min |
| Prep: | 12 min |
| Inactive: | 20 min |
| Cook: | 7 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (9-inch) refrigerated pie crust (recommended: Pillsbury)
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts* see Cook’s Note
- 1 garlic clove, peeled
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 to 2/3 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- 2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
- 2 tablespoons thinly sliced fresh basil leaves
- Extra-virgin olive oil, for drizzling
- Kosher salt
Instructions
- For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
- For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
- Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 462 |
| Total Fat | 39 g |
| Saturated Fat | 9 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 8 mg |
| Sodium | 329 mg |
Reviews
LOVE the pesto! And used Alfeo’s fresh tomatoes. All delicious for end of summer. The only issue was the crust. The first pillsbury we flattened to cool but was too crusty and fell apart. The second we left in its pie shape but was underdone. How is the crust flat in the photo? Next time we’ll try a ready-made pizza crust.
This is wonderful! Especially if you drizzle a basalmic reduction over it.
Made this for a big group and everyone loved it. So delicious and fresh.
I did this once with pie crust and once with puff pastry and it was delicious both ways. I added slices of fresh mozz and drizzled a balsamic reduction over top. Yum!
This recipe is out of control! I was asked to join a dining group that requires each one of us to bring an appetizer on a “trial” basis. Needless to say everyone loved it. Am making it today for Easter Party…and know it will get rave reviews..
Love the recipe & always have requests for more. As to the pie crust issue for those of you that want an alternative to home made pick up the pie dough frozen from Trader Joe’s.
Giada did not recommend any particular brand of pie dough on her show. I would suggest all who have a complaint about using pre-made products check their local health food store for alternatives.
Also, please check the source of the pine nuts you use. Those sourced from China are not a good choice as they are known to produce taste side effects.
Also, please check the source of the pine nuts you use. Those sourced from China are not a good choice as they are known to produce taste side effects.
I have probably made this a dozen times – sometimes in a tart pan, sometimes as the recipe calls for. It is excellent. My husband loves it and there has not been one time i have served it that our guests haven’t asked for the recipe. There is never a slice left. The pesto is one of the best pesto recipes ever. It’s easy and beautiful. You cannot ask for more.
Since I don’t like garlic, I personally didn’t care for this appetizer. But our gourmet group devoured it and raved about it. The purchased pie crust was just fine, expecially for someone lik me who can’t create one to save her life.
My only criticism: pesto oilier than necessary. I used the lesser amount recommended, but next time would add very gradually, checking consistency after each addition.
My only criticism: pesto oilier than necessary. I used the lesser amount recommended, but next time would add very gradually, checking consistency after each addition.
I love tomatoes and basil pesto in any form so this was one I wanted to make. Instead of the store-bought pie crust, I decided to use the frozen puff pastry in my freezer and it works perfectly. No soggy crust but you can’t let it sit around for hours. Prepare it just before serving and try the rich, buttery flavor of puff pastry.