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Heirloom Tomato Tart

Heirloom tomatoes are juicy, colorful, sweet and robust in flavor and can be made into an easy Heirloom Tomato Tart. .  Layering the flaky puff pastry crust with a thin spread of basil walnut pesto and juicy heirloom tomatoes makes a crazy good Mother’s Day brunch appetizer! 

Ingredients

Scale

Heirloom Tomato Tart
1 sheet Frozen Puff Pastry, thawed
3 Tbsp Basil Walnut Pesto (recipe below)
4 Heirloom Tomatoes, Red, yellow, green and purple
1 Cup Mini Heirloom Tomatoes, sliced in half
¼ Cup Parmesan Cheese
Optional: Micro Greens and Basil Leaves for garnish 

Basil Walnut Pesto Ingredients
¼ Cup Walnuts
2 Garlic Cloves
2 Cups Fresh Basil Leaves
¼ Cup Parmesan
½ tsp Lemon Zest
¼ Cup Olive Oil
1 tsp Lemon Juice
¼ tsp Salt
¼ tsp Pepper

Instructions

Basil Walnut Pesto Directions 

In a the bowl of a large food processor combine the walnuts and garlic and process until finely chopped 

Add the basil leaves, parmesan, olive oil, lemon juice, salt and pepper and process until mixture is the consistency of a paste; approximately 1 minute

Remove the pesto from the food processor into a tightly sealed jar and store in the refrigerator for a later use or use immediately

 

Heirloom Tomato Tart Assembly 

Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper

Unfold the puff pastry sheet and shape into a tart pan or a free form 9×13 rectangle

Using a fork and prick the rectangle all over 

Spread the Basil Walnut Pesto to cover the puff pastry

Thinly slice the heirloom tomatoes and arrange them evenly over the pesto

If you are creating a free formed tart, fold a one inch border over the sliced tomatoes to create a border 

Egg wash* the puff pastry border and sprinkle parmesan over the border

Bake for 20-25 minutes or until the puff pastry is golden brown

Remove the tart from the oven and allow to cool for 5 minutes 

Slice and sprinkle mini heirloom tomatoes over the top of the baked tomato tart

Optional: Drizzle with olive oil and balsamic reduction and garnish with micro greens and fresh basil leaves

Transfer the Heirloom Tomato Tart to a cutting board and cut into individual pieces 

*Egg Wash
1 Egg

1 tsp Water 

Whisk together egg and water