Friday, August 21, 2015

Pesto Tomato Onion Tart

This is so delicious and easy to make that I have made it three times in the last month.  Its a great way to use heirloom tomatoes or any tomatoes from your garden.  And now is the time when I have so many tomatoes on the windowsill of my kitchen I don't know what to do with them all. Unless the squirrels are eating them all from their lack of water which is happening with my german chocolate tomatoes. Luckily my husband planted enough tomato plants for both us and the squirrels.  If you are looking for other uses for your abundant tomatoes there is always gazpacho or with pasta. I made this very easy by using prepared pie crust and prepared pesto. You certainly can make either from scratch if you wish.     

1 pie crust (I used Pillsbury)
1/2 cup prepared pesto
1 tbsp butter
1 medium onion, sliced
4-5 heirloom tomatoes, sliced
4 oz goat cheese
1 tsp fresh thyme

Unroll pie crust into tart pan and spread to cover whole surface and press into indentations of pan.  Spread prepared pesto.  Preheat oven to 350 degrees.

Melt butter in a fry pan and add onions.  Fry slowly until browned.

Add sliced tomatoes on top.  Overlap so pesto and onion are covered completely.

Dollop pieces of goat cheese over top the tomatoes and sprinkle fresh thyme.

Bake in prepared oven for 25-30 minutes until crust has browned.  Remove from oven and cool for 10 minutes before slicing.  Can be served warm or cool.


1 comment:

  1. That looks delicious! I have been thinking about making a tomato pie, but all the mayo and fluff in most of them have caused me to pause. This has reinspired me! Thank you!


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