Tomato Pesto Tart Recipe

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Tomato Pesto Tart Recipe
Tomato Pesto Tart Recipe photo by Taste of Home
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Tomato Pesto Tart Recipe

Read Reviews
5 5 5
Publisher Photo
Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes. —Judy Hannebaum, Freeland, Washington
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 2 plum tomatoes, thinly sliced
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons prepared pesto
  • 1/2 teaspoon freshly ground pepper

Directions

On a lightly floured surface, unroll pie pastry. Roll into a 14-in. x 12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned.
Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6 servings.
Originally published as Tomato Pesto Tart in Taste of Home August/September 2012, p52

  • 1 sheet refrigerated pie pastry
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 2 plum tomatoes, thinly sliced
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons prepared pesto
  • 1/2 teaspoon freshly ground pepper
  1. On a lightly floured surface, unroll pie pastry. Roll into a 14-in. x 12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned.
  2. Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6 servings.
Originally published as Tomato Pesto Tart in Taste of Home August/September 2012, p52

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Reviews forTomato Pesto Tart

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annsway1 User ID: 1667005 186031
Reviewed Jul. 15, 2013

"Wonderful recipe! Thanks!!!"

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paulahoffman User ID: 1974739 195602
Reviewed Jul. 5, 2013

"Made this for a 4th of July celebration and everyone loved it! Very easy and quick to make. Will make again and again."

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mnccaleb User ID: 4255057 195761
Reviewed Oct. 13, 2012

"Very tasty!"

MY REVIEW
Rysa User ID: 6913698 150824
Reviewed Oct. 13, 2012

"This was very tasty. We used thin pizza crust rather than the pie pastry, and it came out beautifully."

MY REVIEW
pstarkoski User ID: 1242062 150822
Reviewed Aug. 6, 2012

"This was wonderful...very tasty. My hubby told me I could make it again anytime!"

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