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Pesto Fig Tomato Tart

[[ recipeID=recipe-9ksyqr9e4, title=Pesto Fig Tomato Tart ]]

Pesto Fig Tomato Tart

You can find the very best tomatoes in late summer. If you are lucky enough to grow or spot a few heirloom tomatoes at the store, a tomato tart is a great way to showcase the perfectly balanced sweetness and acidity of these unique tomatoes.

Depending on the variety, they are typically meatier than even beefsteak tomatoes, making them a perfect choice for tarts. Drizzle the tart with fig balsamic vinegar to elevate the flavours even more.

Servings: 4 slice

Keywords: Tomato, Fig Balsamic Vinegar, Pesto, Almond Crust, Gluten-Free, Parmesan, Smoked Gouda, Basil

  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Total Time: 1 hours 20 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina 8 inch Unsweetened Almond Pie Shell
  • 1 ½ - 2 medium tomatoes, cut 1/4 inch thick
  • Salt and pepper to taste
  • 3 tablespoon basil pesto
  • ½ cup smoked gouda, shredded
  • ¾ cup parmesan, petals or shredded
  • ¼ teaspoon dried basil (1 teaspoon fresh, finely chopped)
  • Fig balsamic vinegar (to taste)

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 10-15 minutes in oven until crust is slightly golden. If using par-baked pie crust, set aside. (I find pre-baking the shells create a sturdier crust that reheats very well).
  3. Cut tomatoes in 1/4 inch thick slices, lay on paper towels for 20 minutes. Dab tomatoes with paper towel to soap up excess liquid. Sprinkle tomatoes with salt and pepper.
  4. In a small bowl mix pesto and 1/4 cup shredded smoked gouda. Spread evenly on bottom of pie shell. Sprinkle remaining 1/4 cup gouda and 1/2 cup parmesan over pesto mixture.
  5. Lay tomatoes in pattern in pie shell. Sprinkle remaining 1/4 cup parmesan and dried basil over tomatoes (if using fresh basil, add basil after cooking tart). Lightly drizzle tart with fig balsamic vinegar.
  6. Bake for 55 minutes at 350°F until tomatoes look roasted. Let cool for 10 minutes to evaporate any left over moisture from tomatoes. Slice and serve.

Notes

Pre-baking the raw shells create a sturdier crust that reheats very well.