Tomato Pesto Tart Recipe

Name: Tomato Pesto Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Toasted Pine Nuts; 1 clove Garlic, Large; 2 cups Tightly Packed Fresh Basil; ⅓ cups Parmesan Cheese, Grated; 1/4 teaspoons Salt; 1/4 teaspoons Fresh Ground Pepper; ⅓ cups Olive Oil; 1 package (15 Oz) Refrigerated Pie Crust; 2 cups Shredded Mozzarella Cheese, Divided; 1/2 cups Parmesan Cheese, Grated; 1/2 cups Mayonnaise; 2 Tablespoons Basil Pesto; 1/2 teaspoons Fresh Ground Black Pepper; 5 whole Plum Tomatoes (3 If Large); 3 Tablespoons Fresh Basil, Chopped

Servings: persons

1/4 cups Toasted Pine Nuts
1 clove Garlic, Large
2 cups Tightly Packed Fresh Basil
⅓ cups Parmesan Cheese, Grated
1/4 teaspoons Salt
1/4 teaspoons Fresh Ground Pepper
⅓ cups Olive Oil
1 package (15 Oz) Refrigerated Pie Crust
2 cups Shredded Mozzarella Cheese, Divided
1/2 cups Parmesan Cheese, Grated
1/2 cups Mayonnaise
2 Tablespoons Basil Pesto
1/2 teaspoons Fresh Ground Black Pepper
5 whole Plum Tomatoes (3 If Large)
3 Tablespoons Fresh Basil, Chopped

1
For Pesto:
2
Add all of the pesto ingredients, except olive oil into the small bowl of your Kitchen Ninja (food processor).
3
Pulse about 6 times.
4
Press the blend button, open the pour spout and drizzle in olive oil.
5
Stop blender and remove lid, scrape down sides.
6
Replace lid and pulse 3 to 4 more times.
7
Place pesto in an airtight container and refrigerate until ready to serve.
8
*This will make more pesto than you need for this recipe.
9
You can use the leftovers to make Pesto-Stuffed Chicken Rolls or as a pasta sauce, or freeze in ice cube trays, placed in a freezer bag and saved for this winter.
10
For Tart:
11
Preheat oven to 400 degrees F. Unroll pie crusts; stack on a lightly floured surface, rolling into a 12 inch circle.
12
Place crust on a baking sheet.
13
Fold over edge of crust and prick bottom with a fork.
14
Bake for 10 minutes.
15
Remove from oven and sprinkle with 1 cup of mozzarella cheese.
16
Allow to cool 15 minutes.
17
Lower oven to 375 degrees F. In a small bowl combine remaining mozzarella cheese, parmesan cheese, mayonnaise, pesto and pepper.
18
Arrange tomatoes over mozzarella topped crust.
19
Spread mayo-pesto mixture over tomatoes.
20
Bake for 25 minutes.
21
Sprinkle with fresh basil.
22
Allow to cool 5 minutes before slicing.
23
Can be served warm or at room temperature.
24
Excellent appetizer or served as a meal with a green salad.
25
Enjoy!
26
Miss
27
*Note: Pesto recipe adapted from Kitchen Ninja Cookbook; Tomato Pesto Tart adapted from Southern Living Magazine.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 15 ingredients. The key ingredients include: 1/4 cups Toasted Pine Nuts, 1 clove Garlic, Large, 2 cups Tightly Packed Fresh Basil, ⅓ cups Parmesan Cheese, Grated, and more.

Yes, Tomato Pesto Tart 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.

Tomato Pesto Tart

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