Tomato and pesto sun tart

Huile d'olive de Haute-Provence PDO
Intense flavour
Tarte soleil tomates-pesto
A PDO
Preparation
20 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Appetiser Starter Main course Vegetarian Summer

Ingredients

A PDO
For 4 personnes
  • 1 roll of round puff pastry
  • 1 beefsteak tomato
  • 1 Green Zebra green tomato
  • 150g cherry tomatoes
  • 2 tablespoons of full-flavoured olive oil
  • Salt, pepper
  • 1 sprig of basil
For the pesto:
  • 2 cloves of garlic
  • 50g basil leaves
  • 100g of Parmesan
  • 10 cl of full-flavoured olive oil
  • 15g pine nuts
  • 1 pinch of salt

Tip

For those with a sweet tooth, you can add some thin slices of mozzarella with the tomatoes before putting it in the oven.

Instructions

  • Prepare the pesto: peel the garlic cloves. Blend them with the basil leaves and a pinch of coarse salt. Then add the pine nuts and Parmesan and continue blending until you have a smooth green sauce. Finally, add the full-flavoured olive oil and mix. Set aside.
  • Preheat the oven to 210°C.
  • Wash the tomatoes. Cut the cherry tomatoes in half, and slice the beefsteak and Green Zebra tomatoes.
  • Roll out the pastry on a sheet of baking paper. Place a bowl in the centre of the pastry.
  • Spread the pesto over the visible surface of the pastry. Arrange the tomato slices on top of the pesto, alternating between the different varieties. Drizzle with a little strong-flavoured olive oil, and season with salt and pepper.
  • Remove the bowl, cut radial slits into the remaining circle of pastry and fold the pastry triangles over the tomatoes. Brush the pastry with full-flavoured olive oil. Bake for about 20 minutes.
  • Finely chop the basil leaves and sprinkle them over the tart just before serving.

Tip

For those with a sweet tooth, you can add some thin slices of mozzarella with the tomatoes before putting it in the oven.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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