A sunny pie recipe full of colors and flavors: the Tomato mozzarella pesto tart ! It can be prepared in the blink of an eye with ingredients we all love… Beautiful heirloom tomatoes, buffala mozzarella and a homemade basil pesto.
This tomato mozzarella pesto tart is another way to eat tomatoes. We also find the italian flavors which we like so much .. It's greedy, and I am sure it will please your whole tribe. My testers (young and old) loved it.
What ingredients do you need for this tomato mozzarella pesto tart?
To prepare the basil pesto, you will need them traditional ingredients : fresh basil, pine nuts, grated Parmesan, a clove of garlic, olive oil, salt and pepper.
For the tomato mozzarella pie itself, you will need: a rectangular puff pastry, beautiful heirloom tomatoes, cherry tomatoes, buffala mozzarella and our house pesto.
As you can see, the list of ingredients for this pie is very simple. You may already have everything you need at home.
How to make this tomato mozzarella pie?
We start by preparing the basil pesto. I make mine directly in the blender, but a blender or food processor works too. Just put all the ingredients in the bowl and mix. The oil dose can be readjusted if necessary at the end of mixing.
Then we take care of tomatoes. When cooking, tomatoes tend to lose water. Here, to prevent it from soaking the pie, they are sliced on paper towels and sprinkled with salt before covering with another paper towel. They are left like this for 15 minutes.
During this time, we prepare the tart: we place the puff pastry on a baking sheet then we draw a slight rim around (about 1cm). This rim will rise by itself during cooking.
Then we prick the dough with a fork and it is tablecloth generously of pesto. Then place the sliced mozzarella on the pie. It does not remain any more to add the tomatoes.
Before baking, sprinkle with freshly grated Parmesan then season. For a tomato mozzarella pesto tart golden, we coat the rim with a little beaten egg yolk and hop in the oven!
My tips for making this recipe a success
You have to choose before quality ingredients : old tomatoes have more taste and a better quality of flesh, that's what we're looking for here. I also recommend using block Parmesan cheese to grate yourself because it is tastier. Also opt for a quality olive oil, and a pure butter puff pastry.
Don't skip the step of doing disgorging the tomatoes : they would make too much water and the pie would be much less tasty. This is also a tip that you can use for your other tomato pies.
How to serve this tomato mozzarella pesto tart?
Right out of the oven, before tasting this tomato mozzarella pesto tart, I recommend adding small touches of pesto on the pie. This enhances its taste even more.
This tomato tart is eaten as soon asaperitif, if you cut it into small pieces. It will be perfect as a lunch or dinner, with a green salad for example.
Other recipes to try
If you like this kind of easy and quick savory pies, I also advise you to take a look at these other recipes from the blog: the Ricotta and Parmesan Asparagus Tart, Thin zucchini goat basil tart, Tomato tart with fresh goat cheese and basil.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your lovely pies!
Tomato Mozzarella Pesto Tart
- 20 g fresh basilic
- 40 g pine
- 40 g Parmesan block to grate
- 1 clove garlic
- 55 ml olive oil
- Salt pepper
- 1 rectangular puff pastry classic size
- 3 heirloom tomatoes several colors possible
- 5 Cherry tomatoes several colors possible
- 200 g buffala mozzarella
- 20 g grated parmesan
- 1 Egg yolk
- In the bowl of the blender or mixer, place the basil leaves, pine nuts, freshly grated Parmesan, chopped garlic clove, olive oil, salt and pepper.
- Mix until the pesto is obtained. It is possible to add a little olive oil if necessary.
- Cut the heirloom tomatoes into slices. Cut the cherry tomatoes in half. Arrange them on absorbent paper and sprinkle them with a little salt: this allows them to release their water and prevent them from soaking the pie too much when baking. Cover with another absorbent paper. Leave them like this for about 15 minutes.
- Preheat the oven to 200 ° traditional heat.
- Spread the puff pastry on a baking sheet, with baking paper. Using a knife, trace the edges of the dough (do not pierce the dough with the knife). The rim should be about 1cm. Then prick the dough with a fork.
- Spread the pesto on the dough, avoiding the rim. You will have some pesto left over, but you can enjoy it with yum pasta :)
- Cut the mozzarella into slices and place on the pie.
- Then add the tomato slices and half cherry tomatoes (cut slice on top). Arrange them randomly on the pie.
- Grate a little Parmesan over the tomatoes. Cover the edge of the tart with beaten egg yolk and sprinkle with sesame seeds.
- Bake for 25 minutes until the edge is golden brown.
- Before serving, add a few touches of pesto on the pie, a little fresh basil and season the whole.
- EQUIPMENT USED -