What is a tomato tart and how is it different from pizza?
Our inspiration for this dish comes from the classic Provencal dish, Tarte à la tomate et à la moutarde (which translate to tomato and mustard tart). We decided to take it to the next level by adding a base of ricotta and topping with pesto.
I guess some could call this pizza but to us, it tastes more fresh, flavorful, and rustic, like a flatbread.
Farm-to-Table
At GradFood, we’re always looking for ways to incorporate our garden with our food. In this case, the tomatoes, basil, and thyme came fresh from our garden. It’s really true that nothing beats freshly-picked herbs and vegetables!
So if you’re looking to get into home gardening, start out with an herb garden and try growing some tomato plants- both quite easy to get the hang of growing.
Roasted Pesto Tomato Tart Substitutions
Feel free to take this recipe and expand on it or make any substitutions you see fit, especially if you have something growing from the garden you’ve been wanting to use. And if you want a shortcut for a quicker tart, feel free to got out and buy a pre-made pesto. Finally, if you aren’t as crazy about garlic as we are, feel free to use a bit less garlic than the 4 cloves that we used.
Related French Recipes
Since Zoe grew up in France, we have quite a fondness for French cuisine. If you do too, be sure to check out a few of our other French recipes like these:
Roasted Pesto Tomato Tart
Ingredients
Tart
- 1 roll puff pastry
- 5-8 large tomatoes sliced
- ½ cup ricotta cheese
- 3 tbsp Parmesan cheese shredded
- 2 tbsp Dijon mustard
- 2 tbsp breadcrumbs
- 1 tsp dried thyme
Pesto Sauce
- 3 cups basil leaves
- ¼ cup pine nuts
- 4 garlic cloves
- ⅓ cup Parmesan cheese
- ½ cup olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Make pesto but placing all ingredients (except for olive oil) in a food processor and blend it, slowly drizzling in olive oil as you go until it resembles a thick green emulsification.
- Roll out the pastry dough on a lightly floured surface until it becomes a rectangle, slightly larger than your baking sheet. Place it on the baking sheet and slightly fold the sides inward to create a thin crust.
- Remove from oven and spread Dijon over the top (apart from crust). Then spread a layer of ricotta. Next, sprinkle with breadcrumbs and thyme. Now arrange your assorted tomato slices and drizzle with olive oil (making sure to coat the crust with olive oil too), a pinch of salt/pepper, and finally, spoon over the pesto.
- Bake in the oven for 35 minutes. Sprinkle over some extra Paremesan cheese while still hot. Slice up and serve warm or room temperature.
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