I had a completely different dinner planned but then saw a tomato tart on Spicie Foodie and was inspired to make one too. I didn’t have any roasted tomatoes like hers but I had tomatoes, salami, cheese and the ingredients to make a parsley pesto as well as some frozen puff pastry so I went home from work and created a yummy tart from what I had in the fridge. In the weekend I bought a mini processor and it made the pesto in a second. How did I live without it until now? The tart tasted really good.
This is not a low Fodmap recipe.
Tomato & Pesto Tart
Author: Suzanne Perazzini
Ingredients
- 2 sheets of puff pastry
- 3 tomatoes
- 200g salami
- Edam cheese
- Parmesan
- Parsley
- Pinenuts
- Olive oil
- 2 cloves of garlic
- Salt & pepper
- Thyme
Method
- Turn the oven to 180°C/350°F. Oil a 23cm flan dish.
- Defrost the pastry and line the dish with the sheets.
- Layer in the sliced tomatoes and salami until the base is covered. Season the tomato and sprinkle over fresh thyme leaves.
- Place slices of cheese on top at regular intervals.
- Make the pesto: place garlic, pine nuts, parsley, Parmesan and olive oil in a food processor and grind until fine.
- Put dabs of pesto on the cheese.
- Place in the oven and cook until the pastry is browned - about 15 minutes.
Hi Suzanne – Does the pastry come out cooked or does it have to be blind baked? – I always have the problem with cooked pastry on the outside and soggy pastry under the filling. I read your comments on the Smeg oven – I’m pretty sure we have the same oven – looks good, but takes a bit of time learning its temperament – thanks
It is always best to blind bake it first to make sure the base is cooked. Last night I cut corners and didn’t but it wasn’t too bad though a little soggy, which would be avoided with the blind baking.
Temperament is right – I think it needs time out to calm down.
Suzanne
This tart looks and sounds delicious! I love that the crust is easy, with puff pastry!
Why re-invent the wheel? Some things simply need to be made from scratch at home like pesto but the bought pastry is usually far superior to any I make.
Suzanne
Hi Suzanne,
You really did change your plans:) Your tart sounds so good. Now you’re inspiring me back.
The sky’s the limit without fillings for tarts and great for using up leftovers.
Suzanne