Tomato Pesto Tart

Somewhere between pizza and pastries lies this tomato-pesto tart. Prepared with fresh pesto and tomatoes, it's a slice of gourmet heaven. Sink your teeth into it.

Tomato Pesto Tart

Ingredients

For 0006 Serving(s)

Recipe

  • 1 frozen puff pastry, thawed
  • 2 tablespoon(s) pesto
  • 3 tomatoes on the vine, sliced into 1/8 in slices
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste
  • 1/2 onions, chopped
  • 2 garlic cloves, minced

Directions

    1. Preheat oven to 400 degrees.
    2. In a warmed skillet, with oil saute onions and garlic until soft and tender. Set aside for later use.
    3. Unfold pastry onto ungreased baking sheet.
    4. Once unfolded, use a small paring knife to create the crust. Go in about 1/2 inch all around the pastry creating a crust, make sure not to cut through. With a fork, prick the center of pastry to prevent it from puffing up during baking. 
    5. Bake pastry for 20 minutes, or until you see some color. 
    6. Remove from oven. Spread pesto evenly and carefully onto the hot pastry up to the crust. 
    7. Add the onions and garlic to crust.
    8. Lay tomato slices on top creating an even design with the tomatoes
    9. Salt and pepper to taste.
    10. Return to the oven and bake for another 15 minutes or until puff pastry is golden brown. 
    11. Serve and enjoy hot fresh out of the oven.