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5 from 1 vote

Cherry Tomato Pesto Tart

This summertime tart combines a flakey butter crust, rich pesto cream cheese filling, sliced cherry tomatoes, and a pop of provolone cheese. Cherry tomato pesto tart is perfect for picnics and outdoor gatherings
Yield: 9-inch tart
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 6
Calories: 273kcal

Ingredients

Tart Shell:

  • 1 ¼ cup all-purpose flour
  • 1 ½ Tbsp cornstarch
  • ½ teaspoon kosher salt
  • cup unsalted butter cut into small cubes, chilled
  • 1 large egg

Cherry Tomato Pesto Filling:

  • 4 oz cream cheese softened, room temp
  • 1 heaping Tbsp pesto *
  • provolone cheese as desired, crumbled into small pieces
  • 2 cup cherry tomatoes halved
  • basil salt
  • fresh thyme leaves and basil leaves to garnish and season

Instructions

Tart Shell:

  • In a large bowl, whisk together flour, cornstarch and salt. Add butter cubes and cut into flour using a pastry blender, or a fork. Combine until mixture resembles coarse sand.
  • Add egg and fold into flour mixture using a spatula. Fold or knead on a lightly floured surface if you are having a difficult time mixing dough in bowl.
  • Roll dough out into a ¼'' thick 12-inch circle. Transfer dough to a 9-inch fluted tart pan with removable bottom. Press dough into pan and remove any air bubbles. Trim edges. Cover loosely with plastic wrap and let chill in refrigerator for at least 30 minutes.

Cherry Tomato Pesto Filling & Baking:

  • Preheat oven to 375°F.
  • In a medium bowl, whisk cream cheese until smooth. Add pesto and mix until combined.
  • Remove tart shell from fridge.
  • Scoop pesto cream cheese onto tart and smooth into an even layer. Distribute provolone cheese on top.
  • Arrange cherry tomato slices cut side up on top of pesto cream cheese. Season with basil salt, as needed.
  • Bake for 35-45 minutes until tomatoes begin to wrinkle and tart shell is a nice golden brown. Let cool in pan for 5-10 minutes before unmolding.
  • Serve warm or at room temperature with additional basil salt and thyme leaves/basil leaves

Nutrition

Calories: 273kcal, Carbohydrates: 25g, Protein: 10g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 68mg, Sodium: 427mg, Potassium: 218mg, Fiber: 1g, Sugar: 2g, Vitamin A: 714IU, Vitamin C: 11mg, Calcium: 167mg, Iron: 2mg