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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
Ingredients Equipment Method

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

Equipment

  • 9 inch tart pan
  • Food Processor

Method
 

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