Summertime Tomato Pesto Tart
- 1 sheet puff pastry, thawed
- ¼ cup pesto sauce, homemade or store-bought
- 8 ounces shredded cheddar cheese
- 5-6 medium heirloom tomatoes, thinly sliced
- olive oil, for serving
- fresh basil, for serving
- coarse sea salt, for serving
- ground black pepper, for serving
- Preheat the oven to 425F and line a large baking pan with parchment paper
- Unfold the puff pastry onto the prepared baking sheet, gently smoothing out any fold marks
- Spread the pesto over the puff pastry leaving about a half-inch around the edge as a crust
- Sprinkle the shredded cheese on top of the pesto covered pastry
- Bake the pastry for 15-18 minutes until the pastry is puffed and the cheese is golden in color
- Remove from oven and allow the pastry to cool for 10-15 minutes
- Layer the sliced tomatoes on top of the pastry
- Finish with a drizzle of olive oil, fresh basil, and a heavy pinch of coarse sea salt and black pepper
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/summertime-tomato-pesto-tart/
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