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Tomato Pesto Tart


1 partially baked Pate Brisee or butter pastry in a flan pan or tart pan with a removable bottom
8 fresh plum or Italian tomatoes or a large can of tomatoes
1-1/2 cups Ricotta cheese
1/3 cup sour cream
1/3 cup minced fresh parsley
1 whole egg 1 egg yolk
1 T. fresh basil, minced
1 tsp. salt dash of white pepper
1 recipe basil Pesto (your favorite recipe)

If using fresh tomatoes, halve and discard seeds. Sprinkle cavities with salt, pepper, and brush with oil. Arrange on a baking sheet and bake 20 minutes in a 325-degree oven.

Transfer to a rack, cut side down and drain for 20 minutes. For canned tomatoes, simply halve and drain very well. In a bowl or food processor add the remaining ingredients and blend until very smooth it will be a light green color. Taste and adjust seasonings.

Spread the mixture on a partially baked pastry shell. Make 16 indentations and arrange the tomatoes, cut side up in the indentations and bake for 20 minutes at 350 degrees F.

Transfer to a rack. Place about 1 tsp. of basil pesto in each tomato half, cool to lukewarm and serve.