Summer tomato and pesto tart recipe

Name: Summer tomato and pesto tart recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red onions; 5 large vine-ripened tomatoes; 4 tbsp olive oil; 1 tsp soft light brown sugar; 1 quantity of Shortcrust Pastry; 1 pinch sea salt and freshly ground black pepper; 50 g (1.8oz) pine nuts; 1 bunch of basil, leaves only; 1.5 tbsp extra-virgin olive oil; 1 pinch sea salt and freshly ground black pepper

Servings: persons

1
Preheat the oven to 190C/375C/gas mark 5.
2
First make the pesto.
3
Scatter the pine nuts on a baking tray and toast in the oven, turning occasionally to make sure they don't burn, for 5-6 minutes or until golden brown, then remove and set aside to cool.
4
Finely chop the basil and mix with the toasted pine nuts and olive oil, then, using a pestle and mortar, pound them together until smooth.
5
Season with salt and pepper to taste and add a little more olive oil if you think it's necessary.
6
Alternatively, add the toasted pine nuts to a food processor and blitz to a fine-breadcrumb consistency.
7
Add the basil and seasoning and pour over the olive oil, then blitz until you have a smooth paste.
8
Next, halve the onions and slice into thin half-moons.
9
Trim the ends from each tomato and slice into rounds approximately 5mm thick.
10
Heat 3 tablespoons of the olive oil in a non-stick frying pan and add the onions.
11
Saute over a low heat for about 20 minutes or until completely softened but not browned, adding the sugar and seasoning with salt and pepper halfway through cooking.
12
Meanwhile, roll out the pastry and fill a 23cm diameter tart tin.
13
Spread the caramelised onions over the base of the tart and then add small dollops of the pesto, spaced evenly apart, on top of the onions.
14
Layer the tomatoes into the tart in a circular pattern, allowing them to overlap slightly.
15
Drizzle with the remaining oil, season well with salt and pepper and bake in the oven for 35-40 minutes.
16
Remove from the oven and allow to cool for around 5 minutes before carefully removing the tart from its tin and cutting into slices.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 red onions, 5 large vine-ripened tomatoes, 4 tbsp olive oil, 1 tsp soft light brown sugar, and more.

Yes, Summer tomato and pesto tart recipe 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.

That's it — enjoy your meal!