Pastoral Symphony Pesto & Sun-Kissed Tomato Tart
Inspired by the idyllic beauty and vibrant colors of the Pastoral Symphony segment, this tart captures the essence of a sun-drenched landscape. A flaky pastry crust cradles a bright, herbaceous pesto base, adorned with sweet, roasted cherry tomatoes, symbolizing the fruits of nature and the gentle warmth of the segment.
Directions
- 1
Preheat oven to 400°F (200°C). Unroll the pie crust onto a lightly floured surface or directly into a 9-inch tart pan with a removable bottom. Gently press into place and trim any excess crust. Prick the bottom with a fork several times.
- 2
In a food processor, combine basil, toasted pine nuts, minced garlic, Parmesan cheese, 1/4 cup olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Process until smooth, scraping down the sides as needed, to make the pesto.
- 3
In a medium bowl, toss the halved cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on a small baking sheet.
- 4
Blind bake the pie crust for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly. Simultaneously, roast the cherry tomatoes for 15-20 minutes, or until softened and slightly caramelized, stirring halfway through.
- 5
Spread the prepared pesto evenly over the bottom of the par-baked pie crust. Arrange the roasted cherry tomatoes decoratively over the pesto.
- 6
Distribute the fresh mozzarella slices or balls over the tomatoes. If desired, sprinkle with a pinch of red pepper flakes for a subtle kick.
- 7
Return the tart to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly, and the crust is golden brown. Let cool for 5-10 minutes before slicing and serving. This tart is delicious warm or at room temperature.