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Tomato Pesto Tart

Who knew there could be so much flavor in one small tart!?

Prep Time

15 minutes

Cook Time

30 minutes




1 sheet Ready-rolled puff pastry

1 1/2 cups Tulkoff Basil Pesto Genovese

5 Ripe plum tomatoes, thinly sliced

Sea salt and ground black pepper, to taste

Parmesan cheese, to taste


Preheat oven to 300 degrees. Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1 inch border around the edge. Spread Pesto over pastry base, being careful not to cover the border. Then place the tomatoes on top, season with salt and pepper and spring with Parmesan cheese.

Bake for approximately 30 minutes, or until pastry border is crisp and golden.

Sprinkle with additional cheese if desired and serve warm.