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Summer Tomato Tart with Basil Pesto and Cheddar Puff Pastry Recipe

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3.9 from 29 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours
  • Yield: 6 servings

Description

This summer tomato tart is a delightful seasonal dish showcasing juicy, ripe tomatoes atop a homemade cheddar cheese puff pastry layered with aromatic walnut basil pesto and creamy ricotta. Perfectly flaky and bursting with fresh, vibrant flavors, this tart makes an ideal light dinner or summertime appetizer.

Ingredients

For the Cheddar Cheese Pastry

  • 2 1/2 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon sea salt flakes
  • 2/3 cup salted butter
  • 1 cup sour cream
  • 1.7 ounces cheddar cheese, grated

For the Walnut Pesto

  • 2 garlic cloves
  • 1/4 cup walnuts, chopped
  • 1 bunch fresh basil
  • 1/4-1/2 cup extra virgin olive oil
  • 1 ounce Parmesan, grated
  • 1 ounce Pecorino Romano, grated
  • Flaky sea salt, to taste

For the Tomato Tart

  • 1 disc cheddar cheese puff pastry, from above
  • 2 large tomatoes, sliced
  • 3.5 ounces ricotta
  • 2 tablespoons walnut pesto, from above
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil, for drizzling
  • 1 beaten egg, for egg wash

Instructions

  1. Freeze Equipment: Chill a large bowl, a box grater, and the butter in the freezer for 20 minutes to ensure the butter stays firm for the pastry preparation.
  2. Rub In Butter: Combine flour and sea salt flakes in the chilled bowl and whisk. Grate the chilled butter into the flour using the chilled grater. Using your fingers, rub the butter into the flour until the mixture forms a pebble-like, crumbly texture.
  3. Add Sour Cream & Cheese: Make a well in the center of the flour mixture and add the sour cream and grated cheddar cheese. Use a fork to slowly incorporate the flour into the sour cream and cheese until most flour is moistened, forming a dough.
  4. Shape & Chill Dough: Lightly dust your work surface with flour. Shape the dough into a firm, moist but not sticky disc. Cover with plastic wrap and refrigerate for 2 hours or ideally overnight to rest.
  5. Lamination: Roll the dough into a 2 cm thick rectangle. Fold it into thirds like a letter, turn clockwise, and roll out again to 2 cm thickness. Repeat this folding and rolling process six times to create flaky layers. Divide into two pieces, wrap in plastic, and chill for at least 15 minutes or up to 2 days. Freeze if unused within 2 days.
  6. Make Walnut Pesto: In a food processor, blend walnuts, garlic cloves, and a big pinch of salt into a chunky texture. Add basil leaves and blend while slowly pouring in olive oil. Stir in grated Parmesan and Pecorino Romano cheeses, seasoning with flaky sea salt to taste.
  7. Preheat Oven: Preheat oven to 180°C (355°F).
  8. Sweat Tomatoes: Arrange tomato slices on a plate or tea towel; sprinkle generously with salt and let sit for 10 minutes to draw out excess moisture.
  9. Mix Ricotta & Pesto: In a small bowl, combine ricotta and 2 tablespoons of walnut pesto until smooth.
  10. Roll Out Pastry: Lightly flour your work surface. Roll one disc of puff pastry into a roughly 25 cm wide circle about 4 mm thick. Carefully transfer the dough onto your baking tray by rolling it around the rolling pin and unrolling it over the tray.
  11. Assemble the Tart: Spread the ricotta-pesto mixture evenly over the pastry, leaving a 4 cm border. Layer the tomato slices over the ricotta, season with black pepper, and drizzle with olive oil.
  12. Fold Edges & Egg Wash: Fold the 4 cm pastry border over the filling, pinching the dough to form a rustic circular edge. Brush the top of the dough with the beaten egg to promote golden browning.
  13. Bake: Bake the tart for 15-20 minutes until the pastry is golden and crispy.
  14. Rest & Serve: Let the tart rest for 15 minutes before slicing and serving to allow flavors to meld and filling to set.

Notes

  • Chilling the butter and equipment before making the pastry is essential to achieving a flaky texture.
  • The lamination process (repeated folding and rolling) creates layers for a puff pastry effect.
  • Sweating the tomatoes removes excess moisture to prevent soggy pastry.
  • The tart can be served warm or at room temperature, perfect for summer dining.
  • Leftover walnut pesto can be refrigerated for up to 3 days or frozen for longer storage.
  • If dough is too dry or sticky, adjust with a little water or flour respectively during shaping.
  • Ensure the pastry is not rolled too thin to prevent tearing during assembly.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/summer-tomato-tart-with-basil-pesto-and-cheddar-puff-pastry-recipe/