Crusty Tomato Tart

When it comes to hosting a summer party, you want to impress your guests with a dish that is both delicious and visually appealing. Look no further than a crusty tomato tart to elevate your menu and leave everyone craving for more. This tart is a perfect combination of flavors and textures, starting with a crisp crust that provides the perfect base for the rich tomato sauce and fragrant pesto. The cherry tomatoes on top not only add a pop of color but also burst with sweetness when bitten into, creating a mouthwatering experience with every bite. The beauty of this recipe is its versatility – you can customize it by adding your favorite herbs and spices, incorporating different types of cheese, or even mixing in some fresh vegetables. Whether you serve it as an appetizer, a side dish, or a main course, this crusty tomato tart is sure to be a hit at any summer gathering. Now, imagine your guests' reactions as they take their first bite of this delectable tart – the crunch of the crust, the burst of flavors from the tomatoes and pesto, and the overall satisfaction of enjoying a well-crafted dish. It's moments like these that make hosting a summer party so special and memorable. So, don't hesitate to add this crusty tomato tart to your menu for your next summer party. Your guests will thank you for it, and you'll solidify your reputation as a host with impeccable taste and culinary skills.

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Pie Dough

Rub butter into flour and salt with your finger tips, or use a food processor. Add the egg and water, and mix until just combined. Chill to harden. Work out dough to soften onto a floured countertop. Roll out into a 3mm thick rectangle (Larger than the tray). Lay dough over the prepared baking tray, and with your thumbs apply pastry against the edges of the pan, prick with a fork and chill to rest. Trim off excess dough, and keep refrigerated for up to 3 days; uncovered – or freeze for weeks.

Pesto

In a food processor, mix basil leaves with olive oil, garlic, nuts, parmesan, and lemon juice. Season with salt and pepper to taste. Pesto will solidify once refrigerated. Use about half of the pesto, and save remaining for later use.

Montage

Spread tomato paste on the chilled crust. Top with bread crumbs (It absorbs extra moisture from the tomatoes). Drizzle a generous amount of pesto, and overlap tomato slices, garnish with olive halves, and season with some dried oregano, salt and pepper.

Baking

Preheat oven with a pizza stone. Bake tomato pie in a 400ºF/200ºC oven for about 40 minutes. Then, carefully remove tart from the baking tray and slide it directly over the pizza stone. Bake for 15 minutes more. Garnish with cherry tomato halves and basil leaves. Serve warm – Bon appétit!

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