Cherry Tomato and Pesto Tart Recipe
This is a colorful French tart with a flaky puff pastry base topped with a layer of pesto, cherry tomatoes, and cheese. In France, such tarts are often served for lunch with a simple salad or cut into small pieces as a snack for gatherings with friends. It tastes like a cross between pizza and quiche, but is lighter and very aromatic.
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Servings
6
Ingredients
- puff pastry chilled, rectangular or round - 1 package
- cherry tomatoes halved - 300 g
- basil pesto ready-made from a jar or homemade - 3 tablespoons
- mozzarella cheese grated or torn into pieces - 150 g
- yellow cheese grated, e.g. Gouda or Emmental - 50 g
- egg beaten, for brushing the edges of the pastry - 1 piece
- olive oil for drizzling over the tomatoes - 1 tablespoon
- dried Herbes de Provence or an Italian herb mix - 1 teaspoon
- salt a pinch for the tomatoes
- black pepper to taste
Main Ingredient:
pomidorki koktajlowe
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a tart tin or a flat baking tray with baking paper.
- Unroll the puff pastry and place it on the tray. If using a tart tin, press the pastry into the sides and trim any excess. Lightly fold the edges inward to form a low rim.
- Prick the base of the pastry all over with a fork so it doesn’t puff up too much while baking. Spread a thin layer of pesto over the base, leaving about a 1 cm border around the edge.
- Sprinkle the grated mozzarella and yellow cheese evenly over the pesto.
- Cut the cherry tomatoes in half and arrange them close together, cut side up, on top of the cheese. Drizzle with olive oil and sprinkle with a pinch of salt, pepper, and dried herbs.
- Brush the edges of the pastry with the beaten egg so they brown nicely.
- Place the tart in the preheated oven and bake for 25–30 minutes, until the pastry is golden and puffed and the cheese has melted and lightly browned.
- After baking, let the tart rest for 5–10 minutes so it cools slightly and is easier to slice. Serve warm or at room temperature.
Storage
In fridge:
2 days
Freezing:
Yes
Tartę przechowuj w lodówce, najlepiej owiniętą folią lub w pojemniku. Podgrzewaj w piekarniku lub na suchej patelni, aby ciasto znów było chrupiące. Możesz też zamrozić pojedyncze kawałki do 1 miesiąca.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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