Heirloom tomato and basil tart
  • 2 medium heirloom or 4 plum tomatoescut into 1/8-inch thick slices, 12 ounces
  • 2tablespoons thinly sliced fresh basil leaves
  • 100 % pure Extra-virgin olive oil for drizzling
  • Kosher salt
  • Crust
  • 1 refrigerated pie crust or toasted flat bread9-inch
  • Pesto
  • 2cups fresh basil leaves
  • 1/4cup toasted pine nuts* see Cook’s note
  • 1 garlic clovepeeled
  • 1/2teaspoon Kosher saltplus more to taste
  • 1/4teaspoon Freshly ground black pepperplus more to taste
  • 1/2cup to 2/3100% pure extra-virgin olive oil
  • 1/2cup grated Parmesan cheese
  1. For the crust: Place an oven rack in the center of the oven.
  2. Preheat the oven to 425 degrees F.
  3. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden.
  4. Cool for 20 minutes. ( If you use Flat bread, brush with olive oil the cook time is about 4 minutes.)
  5. For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of
  6. salt, and 1/4 teaspoon pepper until finely chopped.
  7. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick
  8. consistency.
  9. Add the Parmesan cheese and pulse until combined.
  10. Season with salt and pepper to taste.
  11. Using a spatula, spread the pesto over the cooled crust.
  12. Arrange the tomato slices on top of the pesto and garnish with the sliced basil.
  13. Drizzle with olive oil and sprinkle with salt.
  14. Cut the tart into wedges and serve.
  15. TIPS: Cook’s note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350-degree F oven until lightly browned.