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 9x13 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