If you’re in a rush, ½ cup of store-bought pesto can be used instead of this recipe’s fresh pecan pesto.
Tomato and Garden Pesto Tart
Makes 4 to 6 Servings
- 3 medium heirloom tomatoes, sliced ¼ inch thick and seeded
- 1 cup multicolored cherry tomatoes, sliced ¼ inch thick
- 2 teaspoons kosher salt
- 1½ cups packed fresh basil leaves
- ¼ cup toasted pecans*
- ¼ cup freshly grated Parmesan cheese
- 2 cloves garlic, chopped
- ⅛ teaspoon crushed red pepper
- ¼ cup plus 1½ teaspoons extra-virgin olive oil, divided
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- Garnish: freshly grated Parmesan cheese, fresh basil
- Arrange all tomatoes in a single layer on paper towels. Sprinkle with salt. Let stand for 30 minutes. Pat dry.
- In the work bowl of a food processor, combine basil, pecans, cheese, garlic, and red pepper; pulse until finely chopped, stopping to scrape sides of bowl. With processor running, add ¼ cup oil in a slow, steady stream until mixture is smooth but still has texture. Transfer to an airtight container, and refrigerate for 1 hour or until ready to use.
- Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
- Unfold both puff pastry sheets on prepared pan. Pinch the 2 pieces together. Trim 3½ inches from length of puff pastry to create a 15½×9¾-inch rectangle. Spread pesto in an even layer onto puff pastry, leaving a ¼-inch border around edges. Arrange heirloom tomato slices in a single layer on top of pesto. Sprinkle with cherry tomatoes. Drizzle with remaining 1½ teaspoons oil.
- Bake until pastry is puffed and golden brown, 20 to 25 minutes. Let cool for 10 minutes. Garnish with cheese and basil, if desired.
*We used Cane River Pecan Co. pecans.