Pesto Fig Tomato Tart
A beautiful savoury tart made with Piccola Cucina Unsweetened Almond Pie Shell, fresh tomatoes, sweet figs, pesto, and creamy cheese. The combination of savoury, sweet, and fresh flavours makes this an elegant dish for entertaining, brunch, or a light dinner.
Ingredients
1 Piccola Cucina Unsweetened Almond Pie Shell
⅓ cup pesto
½ cup ricotta cheese
1 cup cherry tomatoes, halved
4 fresh figs, thinly sliced
¼ cup crumbled feta cheese
1 tbsp olive oil
1 tsp dried oregano
Salt and pepper, to taste
Fresh basil, for garnish
Instructions
1
Preheat oven to 375°F (190°C).
3
Spread the pesto evenly over the bottom of the Piccola Cucina Unsweetened Almond Pie Shell.
5
Spoon the ricotta over the pesto and spread gently to create an even layer.
7
Arrange the tomatoes and sliced figs over the ricotta. Sprinkle with feta, oregano, salt, and pepper.
9
Drizzle lightly with olive oil.
11
Bake for 25–30 minutes, until the tomatoes are softened and the crust is lightly golden.
13
Let cool for 5–10 minutes. Garnish with fresh basil, slice, and serve warm or at room temperature.
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