Want a good way to use up those heirloom tomatoes? Throw it on a tart with some savory citrusy flavors of pesto. The tomatoes as they cook will have a whole new flavor that is game changing and the goat cheese added on top brings this tart to the next level.

This recipe sounds like it’s a lot of work, but trust me, it’s so quick and simple to whip up. You can even make the tart crust a day ahead of time as well as the pesto. Then throw it all together and bake.

If you need to keep this dairy free then omit the goat cheese, but I promise, it’s worth it. Being gluten free is our household, it’s always hard to find restaurants that serve gluten free tarts on their menu. They are either made with a puff pastry or a gluten tart crust. So I ventured off and made one not only gluten free but also very healthy.

Give this a try, I swear you’ll end up making it all the time. Great for parties, brunch, and can be served at any temperature preferred. Tag me in any photos so I can see your creations.

XO,

Natalie

Summer Pesto and Heirloom Tomato Tart

Made with a gluten free crust, I mixed together some amazing herbs to create a delicious pesto and used seasonal tomatoes to glaze on top. You'll also noticed a delicious goat cheese flavor throughout each bite.
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Course Main Course

Equipment

  • 9 inch tart pan
  • Food Processor

Ingredients
  

  • To Make the Tart
  • 2 cup of almond flour plus 2 tbsp
  • 2 tbsp coconut oil
  • 1 large egg
  • 1/4 tsp himalayan sea salt
  • 1 tbsp maple syrup
  • To Make the Pesto
  • 3/4 cup parsley
  • 1/2 cup basil
  • 1 sprig of mint
  • 5 sprigs of thyme
  • 1 garlic clove
  • 1/2 cup pine nuts or any nut of choice would work
  • zest and juice of 1 lemon
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 2-3 heirloom tomatoes
  • 1-2 tbsp goat cheese crumbled by hand

Instructions
 

  • For The Tart
  • Slice heirloom tomatoes thinly and set aside
  • Pre heat over to 350°
  • In a large bowl, mix together all the Tart ingredients.
  • Spray tart pan with coconut oil or avocado spray
  • Add all tart ingredients in tart pan and push firmly with hands to cover pan
  • Bake for about 10 min and remove
  • For The Pesto
  • Pre heat oven to 375°
  • In food processor, add all ingredients EXCEPt olive oil
  • Blend processor and slowly drizzle the olive oil as the machine is running.
  • Assemble
  • Pour pesto evenly onto cooked pie crust
  • crumble the goat cheese over the pesto
  • Add the sliced tomatoes in a circular direction layering each one slightly.
  • Drizzle with a dash of olive oil and salt
  • Bake for 20 min until tomatoes looks like it's starting to slightly glaze
  • Turn on broil on high for the lat 2 min or so to get tomatoes nicely cooked
  • Remove, cool, and enjoy