Because sometimes the simple things are the BEST.

And when it comes to this tart, that was proven to me time and time again. I tested this so many times, and tried adding extra ingredients only to prefer it this way every single time. I tried goat cheese, hot honey, dukkah, all sorts of things… but ultimately they were all a distraction from the perfect combo of the rich pesto + sweet summer tomato. With just little pecorino grated over the top… Step away from the pantry because we are done here!

Recipe Tips

  • The easiest way to get this on the table is to use ready rolled refrigerated puff pastry. It makes everything so quick.
  • Choose a delicious pesto for this one, whether it’s homemade pesto or a prepared pesto, it should be delicious enough to eat with a spoon. I would generally use the pesto from the refrigerated section of the supermarket. I avoid jarred, which can have an overly intense / artificial flavor if you eat too much of it (there are exceptions of course so just go with your fave).
  • Heirloom tomatoes can vary a lot in how watery versus fleshy they are and hey, the variety is all part of the fun. But for this recipe we do need them on the drier side, so is a good idea to press some of the moisture out with paper towels.
  • Some grated pecorino cheese is just the perfect finishing touch here, but if you want to swap in something like manchego or a hard goat cheese, feel free. You just want something salty and crumbly.

Side Dish Ideas

Black Lentil Caesar Salad

Green Olive Grain Salad

Sheet Pan Sweet Potato, Chickpeas & Peppers with Feta

Roasted Asparagus Salad with Pesto Ranch

Heirloom Tomato Tart

A simple way to turn a couple of heirloom tomatoes into dinner with minimal effort. You only need a few ingredients to create this easy puff pastry tart.
6 slices
Prep Time: 10 minutes
Cook Time: 20 minutes
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Ingredients

  • 1 sheet puff pastry
  • 4 tablespoons basil pesto
  • 2-3 heirloom tomatoes, sliced
  • olive oil
  • 1 tablespoon grated pecorino cheese
  • salt and pepper , to taste

Instructions 

  • Preheat the oven to 450 F / 220C / 200C Fan. Let your puff pastry roll sit out at room temperature while the oven is preheating.
  • Slice your tomatoes into thin slices, then place them sandwiched between paper towels, gently pressing down to draw out some of the liquid.
  • Roll out the puff pastry onto a large metal baking tray / sheet pan (keeping the parchment paper it's rolled in at the bottom).
    Poke several holes in the pastry with a fork, then dollop with small spoonfuls of pesto (don't spread it – we want to leave some gaps for the pastry to breathe a little, or it will struggle to cook through.)
  • Arrange the tomatoes over the top of the pastry. Carefully drizzle a little olive oil over the tomatoes, and sprinkle with salt and pepper.
  • Place in the oven for 20 minutes, or until the pastry is cooked through and the tomatoes are starting to look roasted.
  • Remove from the oven. Drizzle a little extra pesto on top, scatter with grated pecorino cheese and serve immediately.
Calories: 295kcal, Carbohydrates: 21g, Protein: 4g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 2mg, Sodium: 595mg, Potassium: 123mg, Fiber: 1g, Sugar: 2g, Vitamin A: 547IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 1mg