Baking · Finnish

Easy tomato-pesto tart

Name: Easy tomato-pesto tart
Cook time: 60 min
Total time: 60 min
Yield: 10 servings
Cuisine: Finnish
Ingredients: 1 pkt pre-rolled, folded puff pastry 500 g · frozen; 1 dl green pesto; 3 tomatoes 250 g; 200 g mixed-color cherry tomatoes; 1 pkt Mozzarella di Bufala cheese 220 g/125 g each; 10 basil leaves; 2 dl arugula; 0.25 tsp black pepper; 2 tbsp lemon-infused extra virgin olive oil; (cherry tomatoes); 1 egg; 0.5 poppy seeds

Make an easy, savory tomato tart using puff pastry. Pesto is spread over the base, and the baked tart is topped with delicious mozzarella.

Smarrig Kitchen8mo

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Thaw the pastry according to the package instructions. Unfold and roll out the pastry on baking paper into a sheet of about 38 cm x 27 cm. If desired, trim the edges straight. Transfer the pastry with the baking paper onto a baking sheet.
2
Score a 1 cm wide border around the edges of the pastry, making sure not to cut all the way through to the bottom. Prick the center of the pastry with a fork. Brush the borders with beaten egg and sprinkle with poppy seeds.
3
Spread the pesto over the pastry. Slice the tomatoes and cut the cherry tomatoes in half. Arrange the tomatoes over the pastry.
4
Bake the tart on the bottom rack of the oven at 225 degrees for 20–25 minutes. Allow to cool.
5
Drain and tear the mozzarella. Pick the basil leaves.
6
Scatter the arugula over the tart. Add the mozzarella and basil. Grind some black pepper on top and finally drizzle with lemon oil. If desired, garnish with additional fresh cherry tomato halves.