Saturday, September 25, 2021

ChezCindy: Sheet Pan Tomato & Pesto Tart


A last celebration of summer cherry tomatoes comes together in a savory sheet pan tomato and pesto tart.  I had two different pesto sauces in my fridge, one being the sun-dried tomato pesto recipe I recently posted, and a standard basil pesto.  You could use one or the other, using store-bought or homemade.  

Grab that last bit of sunshine for an early evening appetizer or a light supper with a glass of crisp white wine.  Enjoy!  

Sheet Pan Tomato & Pesto Tart
1 sheet puff pastry, such as Pepperidge Farm
3 tablespoons Dijon mustard
1 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese
2 pints assorted cherry tomatoes, each tomato cut in half
1/4 cup basil pesto, store bought or homemade*
1/4 cup sundried tomato pesto, store bought or homemade*

1 tablespoon olive oil
kosher or sea salt for serving

Preheat the oven to 400 degrees.  

Thaw one sheet of puff pastry according to package directions.  Once thawed, place the folded pastry dough onto a sheet of parchment paper, unfold.  Using a rolling pin, roll out the dough to roughly 12x10- inch rectangle.  Transfer the parchment paper carrying the dough placing onto a large sheet pan with sides.  Score a ½-inch border at the edges of the puff pastry dough, being careful not to cut through.  This will form an edge for the tart.  Using a fork, dock the dough within the borders, adding tiny holes every inch or so.  This will allow steam to escape when baking.

Place the Dijon mustard in smalls spoonsful over the dough.  Using a pastry brush, spread the spoonsful of mustard over the dough, "painting" it with mustard, but leaving the borders uncoated.  Lightly sprinkle 1 cup of shredded Gruyere cheese over the mustard.  Place the cut cherry tomatoes in a single layer, use a decorative fashion if desired, over the surface of the dough, staying within the borders.  Using a spoon, drizzle the pesto sauces over the tomatoes.  Sprinkle with the Parmesan cheese.  

Place the sheet tray into the hot oven.  Bake the tart for 15-20 minutes, until the crust is golden brown.  Remove from the oven, allowing the tart to cool for 5 minutes.  Drizzle the tablespoon of olive oil over the tart, with a final sprinkling of sea salt before cutting into squares for serving.  The tart may puff up while baking, but it will settle once removed from the oven.    

*  in place of using 2 types of pesto, use 1/2 cup of either the sun-dried tomato or basil pesto.

No comments:

Post a Comment