• Rosangela Atte

END OF SUMMER TOMATO, PESTO, CHEESE AND PINE NUTS TART

I absolutely love puff pastry and how versitile it is! I always have a few sheets in my freezer so I can quickly whip up something savory or sweet.

This tomato tart is super easy, quick, a great way to use ripe tomatoes and clean up your cheese drawer, and it's soooo delicious!

Perfect as an appetizer, as part of a brunch or lunch.

No recipe needed, all you need is:


INGREDIENTS

-1 sheet of puff pastry

-Ripe tomatoes (any type)

-1/2 cup pesto

-1 cup of your favorite cheese: Boursin, chévre, fiordilatte, or any other cheese

-Basil

-1/2 tsp salt

-1/4 of pine nuts (optional)

-1 egg

METHOD

1. Lay the puff pastry on a parchment paper lined baking pan.

2. Poke all over with a fork and spread pesto all over, leaving 1 inch all around.

3. Arrange sliced tomatoes all over, and sprinkle with salt

4. Top with cheese, and pine nuts.

5. Fold in 1 inch of puff pastry all around to form a neat crust.

6. Brush cruat with egg wash and bake in a 400F° for 25-30 or until golden and crispy on the bottom.

7. Top with fresh basil and enjoy!

Buon Appetito Amici!🍅🌱

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