Yum Tomato Tart

Heirloom Tomato Tart with Pesto and Goat Cheese



Ingredients:

Tomato Tart Ingredients:
Tart Dough
1lb fresh Tomatoes, sliced
1/4 cup Pesto (recipe follows)
1/2 medium sized Onion, sliced
1 tbsp fresh Thyme Leaves
Sea Salt, Black Pepper

Pesto Ingredients:
4 tbsp Pinenuts, toasted
15 Walnut halves
4 black Peppercorns
2 medium sized cloves of Garlic
4 cups Basil Leaves
6 oz freshly grated Parmigiano Reggiano
1 tbsp fresh Lemon Juice
1 tsp Sea Salt
1 1/2 cups Olive Oil

Directions:

Tart Directions:
Preheat oven to 400 F/205'C
1. Make tart dough and roll out into 9" or 10" tart pan. Trim excess dough.
2. Press the bottom of the tart with your fingers, making indentions in the bottom.
3. Spread the 1/4 cup of Pesto over the bottom of the crust.

4. Layer in the Onions, creating a light layer loosely covering the bottom of the tart. Layer Tomatoes on top of the Onions.
5. Crumble the Goat Cheese into large chunks and spread over the tart. Sprinkle Thyme leave over tart. Season tart with Sea Salt and Black Pepper for taste.

6. Bake for 30-35 minutes or until Cheese and edges of Tomatoes are starting to char, and crust is golden.

Pesto Directions:
1. Combine nuts, peppercorns, and garlic in a food processor. Pulse a few times to break up and combine.
2. Add basil leaves, cheese, lemon juice, salt and 1/2 cup of olive oil in processor. Grind until very fine.
3. Gradually add remaining oil grinding until smooth.

YUMMY IN MY TUMMY!