Prep 20 mins
Cook 7 mins
From Giada. Haven't tried but looked beautiful and delicious.
- 1 (9 inch) refrigerated pie crusts
- 1⁄2-3⁄4 cup pesto sauce
- 2 heirloom tomatoes, sliced (she used red and yellow)
- olive oil, for drizzling
- fresh basil, julienned
- Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
- 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.
Terrific! Sorry could not get a photo for you, but will take one next as this is very pretty. This is a wonderful way to show case the best of local goods. Used a nice buttery local made olive oil and beautiful heirloom tomatoes. Both of which were accented to perfection by the pesto sauce. This is one of summers most perfect dishes.