Remove from oven and turn heat down to 375 degrees. Spoon filling into tart and top with tomatoes, pressing gently into filling. Place pan on cookie sheet and return to oven.

Transfer to a 9-inch tart pan with a removable bottom, cut off excess dough from the edges, and prick the bottom lightly with a fork. Chill for 1 hour and heat oven to 375 degrees.

Evenly spread basil pesto onto crust leaving 1 inch around the outer edge plain. Evenly layer tomatoes cut side up on pesto. Drizzle tomatoes with olive oil and sprinkle with salt and pepper.

Add 2 cups fresh basil leaves, 1/4 cup Parmesan, 1/4 cup olive oil, 1 teaspoon lemon juice, zest of one lemon, salt and pepper, and process until mixture is the consistency of a paste ...

Set aside until needed. Remove the tart from the oven and allow to rest for at least 10 minutes. Unmold the tart and cut into 6 slices. Place on a plate and mix the greens with the dressing.

Ease the round into a 9-inch tart tin with a removable fluted rim, trim the excess dough and prick the bottom and sides of the dough all over with a fork. Cover and chill for 1 hour.

The author of Hipcooks Cookbook, Monika Reti and her daughter, Lucia showed Tra' how to make a healthy tomato and basil tart.Tomato & Basil Tartserves 81 sheet puff pastry, thawed1 lb beautiful ...

Ease the round into a 9-inch tart tin with a removable fluted rim, trim the excess dough and prick the bottom and sides of the dough all over with a fork. Cover and chill for 1 hour.

Arrange the remaining tomato slices on top, in one layer, overlapping them slightly. Brush the tomatoes with olive oil and bake until the cheese mixture is set, about 1 hour.

Ease the round into a 9-inch tart tin with a removable fluted rim, trim the excess dough and prick the bottom and sides of the dough all over with a fork. Cover and chill for 1 hour.

By SARA MOULTON Associated Press Aug 16, 2017 Aug 16, 2017Updated Sep 13, 2017 0 ...