Tomato Pesto Tart
Juicy cherry tomatoes and a selection of mozzarella pesto, grilled on a crust, are simply irresistible! This recipe is extremely versatile because puff pastries are often topped with whatever you wish . So plow ahead and let your creativity flow!
1 sheet of puff pastry
2-3 tablespoons of basil pesto
8-10 cherry tomatoes
½ cup Mozzarella, you'll use any cheese - Ricotta and Feta are my other favorites
1-2 teaspoons of oregano
1-2 teaspoons of pepper
1-2 teaspoons of garlic powder
1-2 teaspoons of vegetable oil
Salt to taste
1.Melt the dough sheet at temperature or until it is easy to handle.
2.Preheat oven to 400F. Meanwhile, prepare your toppings. In a bowl, add chopped cherry tomatoes, salt, pepper, garlic powder, vegetable oil and blend well.
3.Now cover the pan with parchment paper and unfold the puff pastry on top. Resize the sides of the dough to the inner rectangle. this may assist you to include the toppings into the dough while baking.
4.On top of the puff pastry, spread with pesto, mozzarella sauce and garnish with seasoned cherry tomatoes. (I also add fresh basil leaves)
5.Turn the corners of the puff pastry and lift all four sides to make a pocket. Brush the puff pastry with egg. Add a final pinch of salt and oregano.
6.Now bake at 400F for 15-20 minutes until golden brown.
7.Your tomato pesto pie is now ready. Serve hot and enjoy!