Rustic Tomato Pesto Tart with an Easy Crust Recipe
This rustic tomato pesto tart is the ultimate savory summer tart with a classic tomato basil flavoring and homemade buttery crust to hold it altogether.
In the midst of summer when the tomatoes are hanging heavy on their vines, I can’t think of anything more beautiful or celebratory of summer than to make this tomato pesto tart. The buttery crust easily molds together in my hands and is ready to fill within minutes.
A smear of fresh basil pesto and then a lovely stacking of fresh tomatoes that reaches out from the center, leaving the outer edges of the crust to be folded over for a rustic look. Brushed with olive oil and baked until golden brown.
The combination of crisp pastry crust, ripe tomatoes, and the kick of a punchy pesto makes for a tasty tart to serve up for a light lunch or dinner. This tart is delicious both warm from the oven or served at room temperature.
Rustic Tomato Pesto Tart Is…
- My favorite savory tart recipe to make for summer.
- Made with simple ingredients and the perfect way to combine summer tomatoes with fresh basil leaves.
- Able to be made with sweet cherry tomatoes, or larger tomatoes.
- Perfect to serve with a green salad, a light soup or even alone.
- Especially great to make if you have an abundance of herbs or grow your own tomatoes.
Ingredients
Tomatoes- almost any sort of tomatoes will work for this tart even cherry tomatoes if you have enough of them. I like to use heirloom tomatoes, Beefsteak or Roma tomatoes best.
Flour- I love all-purpose flour for my tart crust recipe. Particularly King Arthur all-purpose flour
Butter- for the crust I use salted butter but you can also use unsalted if you prefer. Make sure to use real butter.
Water- use standard drinking water and make sure that it is very cold.
Pesto- you can use store-bought or homemade pesto if you like. I like to use my homemade pesto with walnuts for this.
Seasoning- a simple sprinkle of flaky sea salt will do. You can omit altogether or use a Himalayan salt or Kosher salt if you prefer.
Olive Oil- I like to brush the outer edge of the pie crust with a little olive oil to help it bake up golden brown.
*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).
Tools
Food Processor (optional, see notes)
Directions
Preheat the oven 350 ℉
Start by making up the tart crust recipe. You can use either a food processor or a large bowl to mix by hand. To mix in the food processor, simply add all the but the water in the dough ingredients to the bowl of a food processor and blitz it as you pour the cold water down the pour spout. You will mix just until the tart dough comes together. Shape the dough into a ball and wrap it tightly with plastic wrap. Place in the fridge to rest for 1 hour before rolling out.
To make by hand, add the cubed butter and flour to large bowl and slowly add the water as you mix the dough with a dough cutter or your hands. If using your hands, pinch the butter into the flour as you work. Add more water as needed until you can form a dough ball.
Cut a large piece of parchment paper large enough to roll the dough out on. Using a rolling pin, roll the dough out into a large circular shape.
Spread a good amount of the pesto over the dough making sure to leave about 1 inch from the edge. Slice the tomatoes into 1/4 inch thick slices or if using cherry tomatoes, halve them.
Note: Blot the sliced tomatoes with paper towels or a kitchen towel to remove excess moisture.
Begin placing the fresh tomato slices in the center working outwards until the pesto is covered with the tomato slices.
Fold the crust inward covering the first row of tomato slices. Brush the edges with olive oil and drizzle a little over the tomatoes. Sprinkle with sea salt and bake for 50 minutes or until the edges are golden brown.
Allow the tart to cool slightly before slicing.
Notes
- To make it easier, use a food processor to zip the ingredients for the tart crust together in seconds. You can also make your own pesto which is much easier using a food processor.
- You can also opt to use a store-bought pie dough (you will use one roll for this recipe).
- Allow the tart to cool slightly before cutting into. Use a sharp knife when cutting for best results.
- Use the very best juicy tomatoes you can find and a good quality pesto for optimal taste.
How To Store
This tart is the very best when eaten the same day it is baked however, you can store it if you like. The best way to store leftover tomato pesto tart in an airtight container or wrapped tightly in plastic wrap. Place in the fridge for keeping longer. Tart will keep for up to 3 days when stored inside the fridge. The tart will begin to dry out so make sure to enjoy it within a day or two of baking if possible.
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Rustic Tomato Pesto Tart with a Crust Recipe
A delicious golden homemade tart crust filled with sliced tomatoes and pesto.
Ingredients
- 3 medium slicing tomatoes (or 5 roma tomatoes cut lengthwise)
- 1 1/4 cup of all purpose flour
- 8 tbsp of salted butter
- 3-5 tbsp of cold water
- 1/2 cup pesto
- olive oil
- flaky sea salt
Instructions
- Preheat the oven to 350℉.
- Start by making up the tart crust recipe. You can use either a food processor or a large bowl to mix by hand. To mix in the food processor, simply add all the but the water in the dough ingredients to the bowl of a food processor and blitz it as you pour the cold water down the pour spout. You will mix just until the tart dough comes together. To make by hand, add the cubed butter and flour to large bowl and slowly add the water as you mix the dough with a dough cutter or your hands. If using your hands, pinch the butter into the flour as you work. Add more water as needed until you can form a dough ball.
- Shape the dough into a ball and wrap it tightly with plastic wrap. Place in the fridge to rest for 1 hour before rolling out.
- Cut a large piece of parchment paper large enough to roll the dough out on.
- Using a rolling pin, roll the dough out into a large circular shape.
- Spread a good amount of the pesto over the dough making sure to leave about 1 inch from the edge.
- Slice the tomatoes into 1/4 inch thick slices or if using cherry tomatoes, halve them.
- Begin placing the fresh tomato slices in the center working outwards until the pesto is covered with the tomato slices.
- Blot the tomatoes with paper towels or a kitchen towel to remove excess moisture. Fold the crust inward covering the first row of tomato slices.
- Brush the edges with olive oil and drizzle the tomatoes lightly with it.
- Sprinkle with sea salt and bake for 50 minutes or until the edges are golden brown.
- Allow the tart to cool slightly before slicing.
Notes
- To make it easier, use a food processor to zip the ingredients for the tart crust together in seconds. You can also make your own pesto which is much easier using a food processor.
- You can also opt to use a store-bought pie dough (you will use one roll for this recipe).
- Allow the tart to cool slightly before cutting into. Use a sharp knife when cutting for best results.
- Use the very best juicy tomatoes you can find for optimal taste.
Nutrition Information:
Yield:
6Serving Size:
1 sliceAmount Per Serving: Calories: 329Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 41mgSodium: 350mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 5g
