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Ingredients
- 2 medium heirloom or 4 plum tomatoes cut into 1/8-inch thick slices, 12 ounces
- 2 tablespoons thinly sliced fresh basil leaves
- 100 % pure Extra-virgin olive oil for drizzling
- Kosher salt
- Crust
- 1 refrigerated pie crust or toasted flat bread 9-inch
- Pesto
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts* see Cook's note
- 1 garlic clove peeled
- 1/2 teaspoon Kosher salt plus more to taste
- 1/4 teaspoon Freshly ground black pepper plus more to taste
- 1/2 cup to 2/3100% pure extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
Ingredients
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Instructions
- For the crust: Place an oven rack in the center of the oven.
- Preheat the oven to 425 degrees F.
- Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden.
- Cool for 20 minutes. ( If you use Flat bread, brush with olive oil the cook time is about 4 minutes.)
- For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of
- salt, and 1/4 teaspoon pepper until finely chopped.
- With the machine running, slowly add the olive oil until the mixture forms a smooth and thick
- consistency.
- Add the Parmesan cheese and pulse until combined.
- Season with salt and pepper to taste.
- Using a spatula, spread the pesto over the cooled crust.
- Arrange the tomato slices on top of the pesto and garnish with the sliced basil.
- Drizzle with olive oil and sprinkle with salt.
- Cut the tart into wedges and serve.
- TIPS: Cook's note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350-degree F oven until lightly browned.