Asparagus Pesto Heirloom Tomato Tart

Puff pastry is such a hero in the kitchen.  It allows you to go from basic to fancy quickly.  You can use it for savory dishes and desserts.  It's a beautiful vessel for so much, including the summer's best tomatoes and asparagus.  You can use jarred pesto, but I highly suggest making The Whole Revolution Asparagus Pesto because homemade is always best.

Asparagus Pesto Heirloom Tomato Tart

Karolina Longoria

A way to honor the summer's best produce, asparagus, and tomatoes on crispy puff pastry. A great appetizer or meal when served with a side salad.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course appetizers

Cuisine American, French, Vegetarian

Servings 6 people

Equipment

• 1 Oven

Ingredients

  

1x2x3x

• 1 package Puff Pastry
• 2 cups Asparagus Pesto
• 2 large Heirloom or Beefsteak Tomatoes ¼ inch thick slices
• ¼ Gruyère shredded (remove for vegan)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flake optional‍

Instructions

 

• Preheat the oven to 425˚, or an air fryer to 400˚
• Defrost puff pastry according to package directions. Roll out puff pastry to barely overlap a full sheet pan (26.5 by 18.5 inches) or split the dough in half and use two half sheet pans, rolling out dough to barely overlap pans (18.5 by 13.5 inches).
• Cut along the edges of the sheet of dough to create a separation from the flat bottom and the sides. Lightly pierce the dough with the tines of a fork. Spread the pesto over the bottom, and lay tomato slices with at least 1 inch of space between tomatoes. Season the tops of the tomatoes with salt, black pepper, and red pepper flakes.  Place in oven for 20-30 minutes, until the dough has browned and edges are crispy. Let cool for 5 minutes before cutting.
• Serve as an appetizer or with a side salad for a perfect meal.‍

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Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.