Heirloom Tomato Tart Recipe #364579
From Giada. Haven't tried but looked beautiful and delicious.
by Vicki in CT
27 min | 20 min prep
SERVES 6
- 1 (9 inch) refrigerated pie crusts
- 1/2-3/4 cup pesto sauce
- 2 heirloom tomatoes, sliced (she used red and yellow)
- olive oil, for drizzling
- fresh basil, julienned
- 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.
- 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.
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5 stars