Tomato and pesto tart
Posted by kathryn in Vegetables, Eggs and Recipes
I have made this tart three times over the last few weeks.
It is so very good.
I first put it together for our New Year’s Eve picnic at Coogee Beach.
The second time was for a film night at a friend’s house, where we all had to bring a plate.
The final one I made . . . because I’d enjoyed the other two so much and there’s a big piece currently sitting in my fridge, ready to be finished off for lunch today with some salad.
It’s quite delicious. Plus it’s a really good tart to take on a picnic – pretty, filling, tasty and holds its shape when you eat it with your hands. I am sure I’ll continue to make this over and over again.
Tomato & Pesto Tart
There’s no real recipe, or rather there’s no firm and exact recipe. Instead I made it with recipes from other places and a bit of inspiration. I reckon it would be lovely with all different kinds of pesto. For various reasons I made my tarts dairy free, but you could also scatter a bit of feta over the top. Serves 6 – 8 depending on how hungry you are and what you eat it with.
Preheat your oven to 180°C.
For the base I made the Yeasted Tart Dough on Lucy’s site. This is a cracking little recipe, which uses olive oil instead of butter and seems far less temperamental than normal pastry – particularly on the hot days we’ve been having. I rolled out the pastry and then lined a tart dish, rolling up the edges rather than trimming them. Lucy’s basic recipe makes enough pastry for two tarts in my dish.
The pesto: I made up a full batch of this pesto and then spread about two-thirds of it over the base of the tart.
The rest of the filling: Slice up about four tomatoes (use the ripest ones you can find). Layer them over the pesto, so the tomatoes overlap. Whisk together six – seven eggs, season with salt and pepper and pour over the tomatoes. I then splodged the rest of the pesto over the top of the tart. Place in the oven and bake for 45 – 55 minutes, until the top is set and starting to turn golden brown.
It’s a really good tart to take on a picnic. It’s pretty, in a very rustic kind of way. Plus it’s filling, tasty and holds it’s shape when you eat it with your hands. I am sure I’ll continue to make this over and over again.
What have you been cooking over the last few weeks?
15 January, 2013
Comments
It looks great – simple, but fancy enough to take along to a potluck dinner (or a gathering where you’re told not to bring anything, but you can’t show up emptyhanded!). Do you think this tart is best hot or cold?
It’s perfect for exactly that situation Amanda. In fact the second time I made it was for just such an event. I’ve only had it cold as I don’t really like re-heating this kind of thing – I think the pastry dries out – but I reckon it would be pretty delicious hot and straight from the oven.
look at that tart – it’s a bloody lovely thing!
aren’t tomatoes just about the best thing in the world at the moment? oh how i miss them in the cooler months…
have been making simple (read boring) meals, BUT, i did make a cherry pie of much deliciousness that made me smile. and a chicken pie for xmas day (with latkes and smoked salmon topped with fresh red currants). so. indulgent, but lazy food. sorta reflected how i felt!
This looks like my ideal summer lunch! If only Michael liked tomatoes as much as you and I do. At the very least I should try Lucy’s tart dough.
This looks delicious Kathryn!
I must say as a household of 2 I tend to steer away from tarts because of the sheer quantity you end up with, but I would love to give that olive oil pastry a try. Is it the sort of recipe that might keep in the freezer at all for packed lunches?
That looks very nice indeed! I love using pesto in savoury baking – I make a lasagna with it on the top which goes down a treat with my family.
Cindy, how can anyone not like tomatoes? Hmm. Anyway, it’s a great base. Would be lovely with that roasted cauliflower and tofu tart you made a while back. I reckon it’s a good base for any kind of tarty thing.
Sophie, I do tend to only make tarts when we’re going somewhere, they are such a good option for a picnic or when you need to “bring a plate”. I tend to avoid freezing this kind of thing, as I think the pastry and filling would go a bit soggy and disappointing? I reckon you could freeze the uncooked dough though. In which case you could make a batch of pastry, cut it into about four and then use one to make a smaller, more galette style pie. And put the other three portions in the freezer.
Elizabeth, I’m with you on the wonders of pesto. I also love a bit of pesto in an omelette, added just before serving, so it remains all ooze-y. Yum.
Great alternative to the pizzas my tots keep requesting and SO much healthier. Pesto is a hot fave in our house – thanks so much Kathryn!
This looks super tasty!
Aaaand I plan on giving this a whirl tonight! Can’t wait!
Ben, how did the tart work out for you? I hope you enjoyed it.
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