Tomato Pesto Tart

This decorative tart makes a lovely lunch or light supper. It’s also a fun addition to a Christmas buffet or as a hors d'oeuvre with its festive green and red colors. It is equally delicious, warm, or at room temperature.

• Makes one 9-inch tart - use a 9-inch tart pan with a removable bottom of possible
• Start by making your tart dough which must chill for an hour before baking.
• You can make one tart or individual tartlets using premade filo or pastry tartlet shells. Follow package instructions for baking times.
• I like to start with room-temperature ingredients that quickly bring the mixture into a creamy base.

Pâte Brisée Dough - Makes one 9-inch tart shell

Pâte Brisée is a French term for a simple, savory shortcrust pastry. Pâte Sucrée with added sugar is the sweet version of this tart dough and is perfect for dessert tarts.

Pie dough tends to be flakier, with bits of butter left to create steam, creating flaky layers. This dough is simple and creates a slightly sturdier but delicate crust.

1 ¼ cups (185g) all-purpose white flour                                                                         

½ tsp salt

7 tbsp (100g) cold unsalted butter cut into ⅓-inch cubes

3 Tbls ice cold water plus more if needed 

1 9-inch tart pan, preferably with a removable bottom

For baking: pie weights, dry beans, or rice

Tart filling Ingredients:

½ basket or so of round cherry tomatoes

1 ½ c. whole milk ricotta cheese at room temp

¼ to ½ cup soft goat cheese or ¼ cup sour cream at room temp

1 whole egg

1 egg yolk 

½ tsp. salt 

White pepper to taste

¼ cup minced parsley 

2 Tbls minced fresh or 1 tsp. dried basil 

1 to 2 Tbls purchased or homemade pesto plus about ½ cup additional pesto 

Basil to garnish - optional

To make the dough:

1. Combine flour and salt in a food processor.
2. Add the butter cubes, and blitz the mixture by pulsing until the mixture resembles a coarse meal, about 8 to 10 seconds.
3. Remove the ice cubes from the water and slowly add the water while the motor is running. 
4. Once a ball begins to form, stop the machine and remove the mixture to a square piece of wax or parchment paper.
5. Pull the mixture together using the edges of the paper, pressing the dough to form a disk. Wrap the paper-covered dough in plastic wrap and chill for an hour or up to three days. 

The tomatoes:

1. Cut washed and dried cherry tomatoes in half. Gently scoop out the seeds and flesh using a small spoon or melon baller. Discard the seeds and pulp. Very lightly, sprinkle with a small pinch of salt and turn cut-side down on a paper towel to drain while preparing the filling.

The Filling:

1. Whisk the ricotta and goat cheese or sour cream in a mixing bowl until well blended and smooth.
2. Whisk the whole egg, egg yolk, and salt in a small bowl until well blended.
3. Whisk the eggs into the cheese mixture along with the minced parsley, two tablespoons of minced fresh basil or one teaspoon of dried basil, white pepper, and one to two tablespoons of pesto.

When ready to bake:

1. Preheat oven to 350ºF.
2. Allow the dough to sit on a counter for ten minutes before rolling.
3. Roll out the pastry to ⅛ inch thick and press into the tart or pie or tart tin or pie dish. If the shell cracks, gently press the dough together with your fingers. 
4. Blind bake the shell by lining the dough with a round of parchment paper or foil. Crumple the parchment into a ball to make it easier to line the shell. Fill the shell with pie weights, dry beans, or rice.
5. Bake for 15 minutes or until the crust is set and lightly golden. Remove from the oven and carefully remove the paper or foil filled with the weights. 
6. Pour the filling into the par-baked tart shell and smooth the top with a small offset spatula.

1. Lightly press the cherry tomato halves into the filling, but not so much that the filling will spill over into the tomatoes as they bake. The tomatoes should remain slightly above the filling.
2. Bake for 20 minutes or until slightly puffed and firm when jiggled. Return to the oven if needed for 5 to 10 minutes.
3. Remove and cool to allow it to set for 10 minutes.
4. Remove the tart pan if possible, depending on your type of pan, and place on a serving tray.
5. Fill each tomato with pesto using a small spoon, measuring spoon, or pastry bag.
6. Garnish with optional basil leaves and serve.