After eating a copious amount of beige foods on Thanksgiving, you’re probably needing something with color. By color, I mean something healthy, like vegetables. If you’re anything like me though, you probably want warm and hearty foods because it’s Christmas time. So, I bring you the tomato tart! It is delicious and warm and contains fresh healthy ingredients! Enjoy!
For the crust you will need:
1 1/2 cups plus 2 tablespoons all purpose flour
1/3 cups ground almonds
1 tablespoon sugar
11 tablespoons salted butter at room temperature
1 egg yolk
For the filling:
4 oz cream cheese
¼ cup pesto sauce
2 tablespoons milk
3 medium tomatoes
3 cloves of garlic minced
¼ cup fresh basil, chopped
Salt, pepper and extra virgin olive oil
To a large bowl add flour.
Add ground almonds.
Add sugar and mix dry ingredients together. I originally used 1/3 cup, it was WAYYY to sweet for this recipe so I reduced it to 1 tablespoon!
Add butter and begin to work butter into the ingredients with your hands.
Add 1 egg yolk and continue working with your hands.
Work together until you can form a smooth ball. Cover with plastic wrap and refrigerate for 30 minutes. Remove from the fridge and let sit in room temp for 10 minutes.
Now mold dough to fit a 9’13 tart pan. I DIDNT TAKE PICTURES OF THIS STEP, BUT, In a blender add cream cheese and pesto and milk, mix well. Spread this mixture on the bottom of the tart.
Add sliced tomatoes.
Drizzle with olive oil and sprinkle kosher salt and grind some fresh pepper!
Add 1 teaspoon of chili flakes if your like me and love spice!
Grate some fresh parmesan over the top!
Cut your garlic finer than this, I left mine a little to large, but to each their own! Preheat oven to 350˚ bake for 20 minutes.
Add the basil and continue baking for till crust is golden brown and basil is cooked. Let cool for a while then serve!