Tomato Tart with Pistachio Pesto

Tomato Tart with Pistachio Pesto is a simple dish that will “WOW”. This is simple Tomato Tart with Pistachio Pesto brings summer heirloom tomatoes to life with a delicious pistachio pesto, flakey puffed pastry, and topped with creamy burrata. The secret to the Tomato Tart with Pistachio Pestos yumminess is the layer of gouda hidden beneath the tomatoes. This recipe makes two 9x9 tarts, making sure there is enough for everyone.

Makes 2 Tarts; Serves 8 total

Ingredients:
1/3 cup pistachios
2 oz fresh basil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
2/3 cup olive oil
2 sheets puffed pastry
1 egg
4 oz young goat gouda, shredded
2 - 3 heriloom tomatoes, sliced 1/4” thick
2 - 4 oz burrata

Directions:

1. Preheat oven to 400°F/200°C.

2. In a food processor add pistachios, basil, salt, pepper, and red pepper flakes and pulse until finely ground. With the food processor on, add oil in a slow and steady stream until pesto is mostly smooth, about 1 minute. 

3. On a parchment paper lined baking sheet, or two depending on how large your baking sheets are, place the puff pastry sheets so they have at least 1/2 inch spacing on all sides.

4. In a small bowl beat egg. Brush 1/2 inch border around each puff pastry sheet.

5. Divide pesto evenly between puff pastry sheets, dolloping into the middle of the sheets and spreading outward with the back of a spoon until you’ve reached the egg wash border.

6. Divide gouda evenly, sprinkling over the pesto layer on each puffed pastry. Divide tomato slices evenly and place on top of the gouda layer.

7. Bake for 25 minutes, or until the edges are a golden brown. Cool for 5 minutes and top each tomato tart with a burrata.

8. Slice and enjoy!

Pro Tip: Goat cheese is more than a soft, white log that is topped with honey or nuts. There are many types of goat cheese, including the young Goat Gouda that is included in the recipe.