Herby Garlic Tomato Tart
I’m back after getting into college (go Trojans!) and finishing my senior year classes! With the sun finally coming out in New York, this fresh summer tart makes the perfect lunch served with a side salad, or as a starter for a dinner. This vegetarian tart with nut-free pesto (always looking out for my friends and family with allergies) is a perfect way to take advantage of summer’s fresh tomatoes and herbs.
Yields: 1 tart
Total Time: 45 minutes, plus cooling
Ingredients:
Tart:
1 sheet of frozen puff pastry, thawed and rolled out to fit baking sheet
3 garlic cloves, thinly sliced
2 tablespoons of high-quality extra virgin olive oil
1 tablespoon of finely chopped capers
2 tablespoons of finely chopped pitted kalamata olives
2 pounds of grape and/or cherry tomatoes
Kosher salt
Black pepper
1 egg
2 tablespoons of fresh oregano, chopped (for garnish)
¼ fresh basil, ribboned (for garnish)
Pesto:
¼ cup of high-quality extra virgin olive oil
2 cups of packed fresh basil leaves
1 cup of packed fresh spinach leaves
One garlic clove
1 tablespoon of lemon juice
⅛ cup of freshly grated parmesan cheese
Kosher salt
Black pepper
Instructions:
Preheat the oven to 400º F.
Place the rolled-out puff pastry to a lined, rimmed baking sheet. Score the pastry edges and poke holes throughout the interior of the pastry with a fork.
Bake for 20 minutes (or until edges are golden), and let cool on a wire rack
Set the oven to broil.
In another rimmed baking sheet, mix together the garlic, olive oil, capers, olives, tomatoes, salt, and pepper. Broil on the top rack for 4 minutes (shaking the pan halfway through) until the tomatoes are blistered.
Transfer the blistered tomato mixture onto the puff pastry evenly and brush the crust with an egg wash (one egg beaten with a tablespoon of cold water).
Set the oven to 375º F. Bake for another 10 minutes.
For the pesto, blend all ingredients until smooth and creamy.
Place 4-5 spoonfuls of pesto on the tart. Garnish with oregano and basil.
Serve warm or at room temperature. Store in an air tight container for up to 2 days.
Adapted from Due Cellucci’s Tomato Tart (if you’ve never tried Due Cellucci’s all-natural tomato sauces, you’re missing out!)
