Fresh Tomato Tart with Basil Pesto And Fontina Cheese
Course Appetizer, Breakfast, Main Course
Cuisine American, Southern
Keyword fresh-tomato-tart, tomato-tart-recipes
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Resting Time 10 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8pieces
Calories 382kcal
Author Melissa Sperka
Ingredients
19 inchrefrigerated pie crust OR homemade(If using frozen crust, thaw)
4mediumfresh tomatoes
coarse sea salt
3chopped green onions
4Tbspbutterdivided
2/3cupItalian flavored cracker crumbs
1/2cupshredded Parmesan cheese
1/2cuplight mayonnaise
1Tbspprepared basil pesto [i.e. Classico or similar]
8ozFontina cheeseshredded and divided
black pepper to taste
Instructions
Preheat oven to 350°F. Spray a deep dish 9 inch tart pan or pie pan with cooking spray. Fit the crust into the pan. Set aside.
Slice the tomatoes 1/4 inch thick and place side by side in a single layer on doubled paper towels.
Sprinkle lightly with coarse sea salt and gently press another paper towel on top to cover them. Leave the tomatoes to release some of their juices while you prepare the rest of the ingredients.
Melt butter in a small bowl. Toss with the cracker crumbs and shredded Parmesan cheese.
In a small skillet over medium heat, cook the green onions in the remaining 1 Tbsp of butter until they begin to soften. Remove from heat and Mix together the mayonnaise and basil pesto.
Assemble: Spread half of the cracker and Parmesan mixture onto the bottom of the crust and sprinkle one third of the Fontina cheese on top.
Arrange the first layer of the tomatoes over the cheese and spread one half of the basil pesto mayonnaise evenly over the tomatoes.
Sprinkle the next one third of cheese and the cooked green onion over the tomato slices.
Repeat, Parmesan cracker crumbs, tomato slices, basil mayonnaise and end with fontina cheese on top. Season the top with black pepper.
Bake for 38-40 minutes.
Let the tart rest on the counter for 10 minutes before cutting.
Serve warm or at room temperature.
Notes
This recipe used shredded Parmesan cheese not finely grated Parmesan cheese. If you choose to use grated Parmesan cheese use 1/2 of the amount or it will make the tart too salty.