Pesto Tomato Tart With Taleggio And Thyme – a delicious recipe with pastry, olive oil, clove garlic, breadcrumbs, pesto, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven to 400u00b0F.
2
On a Silpat or piece of parchment paper, roll the pastry sheet into a 10 by 14-inch rectangle. Use a sharp knife to score a 3/4-inch-wide border around the pastry rectangle. Prick the dough with a fork inside the score line and refrigerate until ready to use.", "Heat 1 tablespoon of olive oil in a medium skillet. Add the garlic and breadcrumbs and stir occasionally over moderate heat until the crumbs are golden brown and toasted. Let cool at room temperature.", "To assemble the tart, sprinkle the breadcrumbs over the pastry dough inside the score line and dot them with teaspoons of pesto. Lay the tomatoes on top. Follow with the Taleggio cheese slices. Sprinkle liberally with sea salt.", "Bake for 25-35 minutes, until the edges of the tart are golden and the cheese is bubbly. Sprinkle with the fresh thyme leaves and lightly drizzle with olive oil. Serve hot or warm."]
251
kcal
Calories
18
g
Fat
10
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 sheet puff pastry, thawed, 1 tablespoon olive oil, plus more for finishing, 1 clove garlic, minced, 1/3 cup breadcrumbs, and more.
Yes, Pesto Tomato Tart With Taleggio And Thyme falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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