When deciding what to make for dinner or bring to your next dinner party this Tomato Pesto Tart includes 6 ingredients and takes 5 minutes to prepare. It honesty doesn’t get any easier than this.
I stumbled upon this recipe in Savory Sweet Life and it’s across multiple food blogs as a staple meal that everyone loves.
John’s feedback: It looks fancy but if you can make a sandwich you can make this. It’s in the pizza family, so that’s a plus. He calls it the flakey margarita pizza with simple ingredients.
Tomato Pesto Olive Tart Recipe
Ingredients:
1 sheet frozen puff pastry, thawed
¼ – ½ cup Basil Pesto
3 ripe Roma tomatoes, sliced ¼ inch thick
Salt and freshly ground pepper
¼ cup chopped Kalamata olives
2 tablespoons chopped fresh basil
Thinly sliced mozzarella cheese (optional)
Directions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold and roll the puff pastry sheet into a 12-inch square on top of the baking sheet. Make a rim by folding the edges of the pastry square in ½ inch and pressing them down gently. Using a fork, poke holes all over the pastry.
3. Spread the pesto evenly over the pastry inside the rim. Arrange the tomato slices in a single layer over the entire square, within the rim. Season the tomatoes lightly with salt and pepper then sprinkle with the chopped olives.
4. Bake for 20 to 25 minutes, or until the pastry is golden brown. Sprinkle with the basil before serving.
Ingredients
- 1 sheet frozen puff pastry, thawed
- ¼ - ½ cup Basil Pesto
- 3 ripe Roma tomatoes, sliced ¼ inch thick
- Salt and freshly ground pepper
- ¼ cup chopped Kalamata olives
- 2 tablespoons chopped fresh basil
- Thinly sliced mozzarella cheese (optional)
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. Unfold and roll the puff pastry sheet into a 12-inch square on top of the baking sheet. Make a rim by folding the edges of the pastry square in ½ inch and pressing them down gently. Using a fork, poke holes all over the pastry. 3. Spread the pesto evenly over the pastry inside the rim. Arrange the tomato slices in a single layer over the entire square, within the rim. Season the tomatoes lightly with salt and pepper then sprinkle with the chopped olives. 4. Bake for 20 to 25 minutes, or until the pastry is golden brown. Sprinkle with the basil before serving.
