Fresh tomato tart

Puff pastry is such an amazing invention; it is one of those things that I would probably not ever try to make myself since it is very time consuming. It is basically made of many layers of dough and butter, and is created at a specific temperature. Luckily you don’t have to make this yourself – you can find the puff pastry in the freezer department (look for natural ingredients if possible) and it is pretty easy to handle.

Fresh tomato tart and pastry
puff pastry

Fresh tomato salad and arugula pesto tarts make a delightful light starter for your guests or perhaps yourself. Either way it is delicious.

 Tip: Use a scissor instead of a knife to cut the chives it is much easier to handle the chives.

Fresh tomato-pesto tart
Fresh tomato tart
Yields 6
465 calories
5 g
41 g
47 g
9 g
8 g
109 g
299 g
2 g
0 g
37 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 465
Calories from Fat 414
% Daily Value *
Total Fat 47g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 32g
Cholesterol 41mg
Sodium 299mg
Total Carbohydrates 5g
Dietary Fiber 2g
Sugars 2g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Arugula pesto ingredients
  1. • 2 ½ cups packed arugula
  2. • 1 cup extra-virgin olive oil
  3. • 1 cup of shredded Parmesan
  4. • 1/3 cup raw almonds
  5. • 1 tbsp. lemon zest
  6. • 1 clove garlic, chopped
  7. • Kosher salt and freshly ground black pepper, to taste
Tomato salad ingredients
  1. • 1 package of cherry tomatoes, or 2-3 big ones cut into smaller bites
  2. • 1 ½ tablespoons of olive oil
  3. • Salt and pepper to taste
Tart ingredients
  1. • 1 package of puff pastry
  2. • 1 egg, beaten
  3. • ¼ cup of milk
  1. Chives, chopped
Arugula pesto instructions
  1. Toss all the arugula pesto ingredients in a food chopper and blend until finely chopped.
Tomato salad instructions
  1. Toss the tomato salad ingredients together in a small bowl
Tart instructions
  1. 1.Take the puff pastry out of the freezer and transfer to your refrigerator to defrost at least 45 min before you are going to use it, or better yet the day before.
  2. 2. Preheat the oven to 375°F (190°C).
  3. 3. Unfold the dough on a lightly floured surface and use a dough roller that is also lightly floured to carefully roll out the dough until flattened. If the dough starts cracking, it might still be too cold, so allow it to reach room temperature before rolling it out of the package. Usually the puff pastry comes in a square, but mine came as a circle (I bought this brand because it is made with only natural ingredients).
  4. 3. You can cut the dough as you like. I prefer the small squares , which are easier to serve, but rectangular or round tarts are absolutely beautiful. To create a border around the dough, poke with a fork in the middle and along the edge of where you want your border. See the pictured instructions. (The edges actually didn’t work for me this time, but I admit I forgot to brush the pastry edges; if it doesn’t work, it is no big deal - they are still going to be tasty)
  5. 4. Mix the egg and milk together and brush the puff pastry edges with the egg mixture. Place the pastry on a baking sheet and bake in the oven until the puff pastry turns golden brown.
  6. 5. Remove from the oven and spread pesto on top, followed by the tomato salad. Sprinkle some chives on top for garnish.
  7. 6.  Enjoy immediately.

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