2 med. (12oz.) heirloom tomatoes, cut into 1/8 inch thick slices
2 Tbsp. thinly sliced basil leaves
Extra Virgin Olive Oil for drizzling
- 1 (9 inch) refrigerated pie crust or toasted flat bread
For the Pesto:
2 c. fresh basil leaves
1/4 c. toasted pine nuts
1/2 tsp kosher salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
1/2 to 2/3 Tuscan Herb Olive Oil or Frantoio Extra Virgin Olive Oil (your choice for flavour)
1/2 c. grated Parmesan cheese
For the Crust:
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place pie crust on an ungreased baking sheet and bake for 7 minutes, until lightly golden. Cool for 20 minutes.
Note: If you use flatbread and brush it with olive oil the cook time is about 4 minutes.
For the Pesto:
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan cheese and pulse until combined. Season with salt and pepper, to taste. Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.
Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350F oven until lightly browned.