Tomato and Garden Pesto Tart
Serves: 4 to 6
 
Ingredients
  • 3 medium heirloom tomatoes, sliced 1⁄4 inch thick and seeded
  • 1 cup assorted cherry tomatoes, sliced 1⁄4 inch thick
  • 2 teaspoons kosher salt
  • 1 1⁄2 cups packed fresh basil leaves
  • 1⁄4 cup toasted pecans*
  • 1⁄4 cup freshly grated Parmesan cheese
  • 2 cloves garlic, chopped
  • 1⁄8 teaspoon crushed red pepper
  • 1⁄4 cup plus 1 1⁄2 teaspoons extra-virgin olive oil, divided
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
  • Garnish: freshly grated Parmesan cheese, fresh basil
Instructions
  1. Arrange all tomatoes in a single layer on paper towels. Sprinkle with salt. Let stand for 30 minutes. Pat dry.
  2. In the work bowl of a food processor, pulse basil, pecans, cheese, garlic, and red pepper until finely chopped, stopping to scrape sides of bowl. With processor running, add 1⁄4 cup oil in a slow, steady stream until mixture is smooth but still has texture. Transfer to an airtight container, and refrigerate for 1 hour or until ready to use.
  3. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
  4. Unfold both puff pastry sheets on prepared pan. Pinch the 2 pieces together. Trim 3 1⁄2 inches from length of puff pastry to create a 15 1⁄2x9 3⁄4-inch rectangle. Spread pesto in an even layer onto puff pastry, leaving a 1⁄4-inch border around edges. Arrange heirloom tomato slices in a single layer on top of pesto. Sprinkle with cherry tomatoes. Drizzle with remaining 1 1⁄2 teaspoons oil.
  5. Bake until pastry is puffed and golden brown, 20 to 25 minutes. Let cool for 10 minutes. Garnish with cheese and basil, if desired.
Notes
*We used Cane River Pecan Company pecans.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/tomato-and-garden-pesto-tart/