Pesto and Heirloom Tomato Tarte

Finally a food post! It will be a quick one since I am about to head to bed, but that’s ok because this recipe is super easy and delicious. I made it while Q was napping, when my mom was coming over for lunch. Of course, by the time we were ready to eat, he had woken up and I ate the tarte one-armed with a fussy baby in the other arm. This did not, however, make the lunch any less tasty.

All you need is a frozen puff pastry dough, some pesto, 2 heirloom tomatoes and some parmesan cheese. Preheat oven to 400 degrees. Roll out the dough and press it into your buttered pan. Spread pesto on the bottom (I always keep ice cubes of pesto in my freezer for last minute pesto fixes…I think I used 3 cubes for this). Cut the tomatoes into thick slices and lay them in the tarte. Sprinkle with parmesan cheese and bake for 15 minutes. Then lower the oven temp to 350 and bake for another 10-15 minutes…until the puff pastry and parmesan are golden. Remove from the oven and allow to cool for 5 minutes or so. Serve and enjoy!

p.s. I apologize to all readers who do not live in California…I realize that a post about heirloom tomatoes right now is a little late for you. Really, I’m not trying to rub it in that we are still enjoying tomatoes here.

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5 thoughts on “Pesto and Heirloom Tomato Tarte

  1. Julie

    Thank you so much for the positive feedback! I will try to post again soon 🙂 …probably about something slow-cooked and hearty. Funny how we jump from heirloom tomatoes to hearty. Ahh fall!

    Reply

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