← Back to Search Results
baking
Tomato, Feta, and Pesto Tart Recipe-3079

Photo by:
Comments: 0
 

Recipe

An irresistible summer tart, which would go well with a salad of arugula leaves or a good green salad. You might like to substitute goat cheese or buffalo mozzarella for feta occasionally.

Yield: Serves 6

Ingredients

  • 2 red bell peppers
  • 1 tablespoon extra virgin olive oil
  • ½ quantity Rosemary’s savory pastry 
  • Rice flour, for dusting
  • Egg wash
  • 1¼ cups (6oz) feta cheese
  • 10 or more basil leaves
  • Salt and freshly ground pepper
  • Sugar (or balsamic vinegar)
  • 8 tablespoons tomato fondue 
  • 2-3 tablespoons gluten-free pesto 

Equipment:

  • 1 × 7-in quiche pan or flan ring or 6 × 5-in low-sided tartlet pans

Directions

Preheat the oven to 475°F.

First roast the red bell peppers. Place them on a baking sheet and rub the surface with a little olive oil. Bake in the oven for 20-30 minutes, until they are soft and the skin blisters. Put them in a bowl and cover with plastic wrap. Leave until cool enough to handle. Peel the peppers and remove the stalk and seeds but don’t wash away the sweet juices. Cut into strips.

Reduce the oven temperature to 350°F.

Make the savory pastry following the recipe. Roll out the pastry on a very lightly rice-floured board. Line the pan with the pastry to a thickness of about Ysin. Line to the top with parchment paper and fill with baking beans. Chill the pastry for a further 15-20 minutes and then bake the tart base blind for 15 minutes or until pale golden.

Remove the beans and paper, brush the tart shell with a little beaten egg and return to the oven for a further 2 minutes. This seals the pastry and helps to avoid a soggy bottom!

Crumble the feta cheese using the tips of your fingers and spread half the cheese over the base of the pastry. Arrange a layer of roasted pepper strips and basil leaves on top. Season with a little salt and freshly ground black pepper and a sprinkle of sugar or balsamic vinegar (take care when seasoning as feta is quite salty). Cover with a layer of tomato fondue and spread the remaining feta cheese over.

Return the tart to the oven for 10-15 minutes until it is hot and bubbly. Drizzle the tart generously with pesto and serve immediately.


© 2005 Darina Allen Kearney and Rosemary Kearney
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/4 teaspoon of added salt but does not include Rosemary’s savory pastry, tomato fondue, or gluten-free pesto. For nutritional information on Rosemary’s savory pastry, tomato fondue, or gluten-free pesto, please follow the links above.

113kcal (6%)
146mg (15%)
51mg (85%)
106mcg RAE (4%)
109mg
11mg
5g
3g
1g
4g
43mg (14%)
421mg (18%)
5g (23%)
9g (14%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
lidias-italy Lidia's Italy
by Lidia Bastianich
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
spice Spice
by Ana Sortun
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
good-to-the-grain Good to the Grain
by Kim Boyce
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-sweet-life The Sweet Life
by Kate Zuckerman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?