Tomato Tart Recipe with Pesto and Heirloom Tomatoes | White On Rice (2024)

Yield: 8 servings

for the crust

• 1 cup (125 g) flour
• 1/2 teaspoon (2.5 ml) kosher salt
• 1/4 cup (57 g) cold unsalted butter , (1/2 stick) cut into 1/2-inch (12-mm) pieces
• 1/4 cup (60 ml) cold water

for the filling

• 1 lb. (455 g) fresh tomatoes , slice about 1/2" thick
• 1/4 cup (60 g) pesto , recipe follows
• 1/2 medium (1/2) onion , sliced about 1/4" thick
• 3 ounces (85 g) goat cheese
• 1 teaspoon (5 ml) fresh thyme leaves , optional
• kosher salt or any preferred finishing salt
• (1.25 ml) freshly cracked black pepper , to taste

Make the Crust Dough:

• In a large bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up. Incorporate the cold water into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).

• Flatten the ball into a disk. Wrap in plastic wrap and place it in the fridge. Chill for 30 minutes or up to overnight.

Complete the Tomato Tart

• Preheat the oven to 400°F (205°C).

• On a floured surface, roll the dough disk out to a circle slightly large enough to fit your tart pan. Gently place the dough in the tart pan, pinching off the excess dough.Press the bottom of the tart with your fingers to "dock" it, making indentions in the bottom.

• Spread the 1/4 cup of pesto over the bottom of the crust.Layer in the onions, creating a light layer loosely covering the bottom of the tart. Layer tomatoes on top of the onions.

• Crumble the goat cheese into large chunks and spread over the tart. Sprinkle thyme leave over tart. Season tart with sea salt and fresh cracked black pepper to taste.
  

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• Bake for 40-45 minutes or until cheese and edges of tomatoes are starting to char, and crust is golden. Serve warm or at room temperature.

Everyday Pesto Recipe (makes about 1 cup)

• 2 cups fresh basil leaves, or herb leaves of your choice
• .5 - 1 cup freshly grated Parmesan (depending on how rich you like your pesto)
• 1/4 cup pine nuts or chopped nuts of choice (walnuts, pecans, cashews, pistachios, etc…)
• 2 cloves garlic
• 1 teaspoon kosher salt or sea salt, or to taste
• black pepper, to taste
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil, approximately

1. In a food processor, combine the basil, Parmesan, nut of choice, garlic, salt, pepper, and lemon juice. Pulse several times to mince the ingredients.
2. Add about 1/2 of the oil to the food processor and process until very fine.
3. Gradually add the remaining oil, to taste, pulsing until smooth (you may not need the full amount of oil, depending on your preferred texture for the pesto). Taste for seasoning and add additional salt, pepper, and/or lemon juice to taste. Pulse to combine completely if additional seasoning is used.

Store in fridge. The olive oil based pesto will begin to firm in the fridge, so bring it out to come to room temperature if you want it more oily.

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Calories: 179