Rustic Tomato Tart

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6 servings Medium
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Ingredients (8)

  • 1 recipe pastry dough rolled into 12 inch circle, chilled
  • 1/3 cup fresh basil pesto
  • 1 1/2 cups fresh sweet corn, blanched and cut off cobs
  • 3 garden tomatoes, assorted varieties, sliced
  • 1/2 cup mild white cheese, Monterey jack
  • Salt and freshly ground pepper to taste
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 egg yolk, beaten with 1 teaspoon water

Rustic Tomato Tart takes free form pastry dough to new summer heights! Add basil pesto, sweet corn, a spot of cheese and garden tomatoes!

Instructions

  1. 1Place pizza stone in oven and heat oven to 375 degrees.
  2. 2Place chilled pastry dough round on a sheet of parchment paper placed on a baking sheet.
  3. 3Spread basil pesto over dough, leaving a 1 1/2 inch border all around.
  4. 4Scatter corn and cheese over round. Arrange tomato slices over the top.
  5. 5Season with salt and pepper. Sprinkle on Parmesan cheese.
  6. 6Fold the edges of the dough up around the filling, forming loose pleats. (If dough is difficult to shape, return whole tart to refrigerator to chill.)
  7. 7Brush border with egg yolk, and slide the parchment paper off the baking sheet onto the pizza stone.
  8. 8Bake 45 minutes, until crust is browned and filling is sizzling.
  9. 9Can be served warm or at room temperature.
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