Fresh Tomato Tart with Parmesan & Arugula Pesto

Before the tomato season ends in the UK, I  made this Fresh Tomato Tart with Parmesan & Arugula Pesto. It is colorful, tastes delicious and is very easy to do as you need just a few ingredients and it only takes 35 min to be ready. Who knew making its own pesto was so easy?

Fresh Tomato Tart with Parmesan & Arugula Pesto - The Beginner's Cookbook Recipe
Fresh Tomato Tart with Parmesan & Arugula Pesto – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A mini chopper (I have that one).
  • Baking sheet
  • A pie plate (tart tin)

Ingredients per person:

  • 1 puff pastry
  • 6 tomatoes
  • 60gr arugula
  • 40gr grated parmesan
  • 1 tablespoon pine nuts
  • 75cl olive oil
  • 2 garlic cloves
  • Salt & pepper

Before you start:

  • Slice the 6 tomatoes

Ready to go?

  • Preheat the oven to 200 degrees C.
  • Let’s start with the pesto:
    • In the mini chopper, mix the following:
      • 50gr arugula (keep a bit to decorate your tart once cooked)
      • 2 garlic cloves
      • 20gr parmesan (the remaining 30gr will be spread on top of the tart once cooked)
      • 75cl olive oil
      • 1 tablespoon pine nuts
      • Salt & pepper
    • Taste, add more salt & pepper if needed
    • Set aside
  • Unroll the pastry sheet in the pie plate.
  • Trim the edges and prick pastry with a fork.
  • Add the tomato slices & cover them with the pesto, salt & pepper
  • Cook in the oven for 20 minutes
  • Before serving, add some arugula leaves and the rest of the parmesan on top
  • BON APPÉTIT !

Similar recipes from the Beginner’s Cookbook you may like:

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