Delicious Heirloom Pesto & Tomato Tart Recipe

At the end of a long summer day, imagine sitting on the patio nibbling on these light and scrumptious Heirloom Tomato and Pesto Tarts! Sippin’ on something cold as the sun sets. Sounds pretty great, right? Well – good news – they are super easy to make and only 165 calories per serving, so you can indulge in seconds without feeling guilty!

Who knows, your evening might continue with Hawaiian Grilled Pork Chops.

What is an Heirloom tomato?

Heirloom tomatoes are valued by cooks (and those of us who eat these delights!!!) for their favor. Prized heirloom tomatoes are sweeter and lack a genetic mutation, commonly used in commercially grown tomatoes, that gives them a uniform red color at the cost of the fruit’s taste. Heirloom tomatoes are definitely not hybrids – so collected seeds can be used to grow the same tomatoes in the next year. Heirloom tomatoes usually have a shorter shelf life and less disease resistance than hybrids bred to resist against specific diseases. If you live “across the pond” in the UK, you would call it a “Heritage Tomato.”

What you will need to make Delicious Heirloom Tomato and Pesto Tart ?

• heirloom tomatoes
• salt
• reduced-fat crescent rolls
• prepared pesto
• reduced-fat shredded mozzarella cheese
• shredded Parmesan cheese
• fresh basil

How you make Delicious Heirloom Tomato and Pesto Tart ?

Preheat the oven to 350ºF and prepare a baking sheet with nonstick cooking spray.

Lay the tomato slices out on a paper toweled-lined plate,

salt them and lay more paper towels on top of them; set aside for 30 minutes to absorb most of their moisture.

Roll out the crescent rolls and pinch the seams together; prebake for 4 minutes.

When the tomatoes are ready, spread the pesto evenly over the prebaked crescents, leaving a 1-inch border around all of the edges.

Sprinkle the mozzarella and Parmesan cheeses evenly over the pesto, reserving 2 tablespoons of both of the cheeses. Lay the tomato slices over the cheese, and sprinkle the remaining cheese over the tomatoes.

Bake for 4-6 minutes, until the edges are golden and the cheese has melted.

Garnish with the basil.

Recipe

Recipe

5 from 2 votes

click the stars to rate!

Delicious Heirloom Tomato and Pesto Tart

Created by: Brooke Farmer

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Print Recipe

Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

10 servings

Super easy to make and only 165 calories per serving.

Ingredients

 

• 4 large ripe heirloom tomatoes sliced in ¼ inch rounds
• ½ teaspoon salt
• 1 can reduced-fat crescent rolls
• 4 Tbsp prepared pesto
• ½ cup reduced-fat Parmesan cheese
• ¼ cup Parmesan cheese shredded
• 2 Tbsp fresh basil leaves

Instructions

• Preheat the oven to 350ºF and prepare a baking sheet with nonstick cooking spray.
• Lay the tomato slices out on a paper toweled-lined plate, salt them and lay more paper towels on top of them; set aside for 30 minutes to absorb most of their moisture.
• Roll out the crescent rolls and pinch the seams together; prebake for 4 minutes.
• When the tomatoes are ready, spread the pesto evenly over the prebaked crescents, leaving a 1-inch border around all of the edges.
• Sprinkle the mozzarella and Parmesan cheeses evenly over the pesto, reserving 2 tablespoons of both of the cheeses. Lay the tomato slices over the cheese, and sprinkle the remaining cheese over the tomatoes.
• Bake for 4-6 minutes, until the edges are golden and the cheese has melted.
• Garnish with the basil.

Notes

Smart Points: 5

did you make this recipe?

Make sure to follow on Pinterest @ourfarmerhouse and on Instagram @ourfarmerhouse