Tomatoe Tart with Fresh Tomatoes

Today you will get a homemade tomatoe tart with homemade red pesto and a thick layer of tomatoes! If you are going to make the pesto as well, you will need more than a kilo of tomatoes. I introduced my red pesto with fresh tomatoes on the blog last year. It has become pretty popular among my readers. This year I finally managed to also introduce you to my beloved tomatoe tart, which contains the red pesto as well. Think a pie crust with a layer of red pesto, a layer of fresh tomatoes and cheese and pine nuts on the top. I really enjoy this tart a lot and make it each year several times. I hope you enjoy it as much as I do.  

Honestly, I find it a bit surprising, but apparently here in Germany it is currently harvesting time of tomatoes. I was gifted a lot just a few days ago. It was all sorts of tomatoes, many orange, some green. The main pictures actually show these tomatoes I was gifted. The below gallery shows the tart another time with only red tomatoes. You can definitely use a variety of tomatoes, however, I recommend using rather small ones such as a cocktail tomatoe or a cherry tomatoe. You can use bigger ones, but would need to cut them pretty small. The tart may not look as pretty, but will taste just as great.

The three layers of this tart: pesto, tomatoes, and cheeses

The recipe is explained very easily: you will have a layer of red pesto, tomatoes and cheese. Thus it is pretty similar to a pizza. However, the dough is a simpler one, we will use a pie crust instead of yeast dough. I usually like to season my pie base with some oregano and Parmesan. The dough can be made a day or two in advance and the pesto actually is probably better to make beforehand. If you are short on time, you can also skip the pesto. However, I can not guarantee that the tomatoes may not release a lot of water and make the pie crust soggy. The pesto serves as a shield. I would recommend in that instance to pre-bake the pie crust.

Print Recipe

Tomatoe Tart with Fresh Tomatoes

Serves: One tart, about 26-30cm in ∅

Prep Time: 1hr – Cooking Time: 35min – Total Time: 1hr 35min

This tomatoe tart is made with a pie crust, red pesto, lots of fresh tomatoes, and a cheese layer.

Ingredients

• Red pesto, homemade or bought
• 
  
• Pie Crust
• 200 grams of all-purpose flour
• 1-2 tablespoons of dried oregano
• Optional: Parmesan
• 100 grams of cold butter
• 2-3 tablespoons of sour cream or something similar
• Water, if needed
• 
  
• Filling
• Pesto from above
• 100 grams of grated mozzarella
• About 700 grams of small tomatoes (e.g. cocktail or cherry tomatoes)
• 40 grams of pine nuts
• Parmesan
• Oregano, salt and other herbs to taste (I had fresh basil)

Instructions

1

You will find the recipe for homemade red pesto here and should start with it if doing yourself.

2

For the pie crust combine flour, butter, oregano and a bit of grated Parmesan in a large bowl. Add the butter in chunks and rub into crumbs with your hands. Add the sour cream and work into a ball, if needed, add a bit of water. Chill covered for about half an hour or overnight.

3

Roll out pie crust into a circle slightly large than your tart form. I have one of 30cm in diameter. Place dough inside the form and cut off any overhang. Spread a thin layer of pesto on the bottom, you can serve leftovers with the tart.

4

For the filling cut the tomatoes in half, depending on size even more. Place with the cut side facing updwards in the pesto. Sprinkle with grated mozzarella and pine nuts. Season with a bit of salt and dry oregano. Bake for about 30 minutes at 180 degrees Celsius. After 30 minutes, grate a bit of Parmesan on top and bake for another five minutes or until golden and the cheese has melted. Serve with fresh herbs, I served with basil. Tastes great warm and cold.