Step By Step Instructions:

Jarlsberg, Homemade Basil Pesto, Heirloom Tomato, & Leek Tart

→Skip instructions, I’m a pro!

It’s official, I am OBSESSED with tomatoes. 

I was browsing around online the other day and came across a Tomato Tart recipe that was stunning. It’s from one of my favorite Foodie Blogs, Half Baked Harvest, and it looked too good not to try! 

My rendition of this glorious tomato tart turned out so well, that I absolutely had to share it with all of the other tomato lovers out there! I hope you guys find that it’s the perfect way to celebrate these hot summer days.

For all of you out there excited to try this recipe, definitely share it, and use the hashtags #ColdBeerMeatSweats and #TheProduceBox 🙂 

 

 

To Make Jarlsberg, Homemade Basil Pesto, Heirloom Tomato, & Leek Tart: 

1. Turn the oven on to 425 

2. Remove pastry dough from the refrigerator, and onto a floured surface, gently unroll the dough. Be careful not to break it in the creases, as it’s a fragile kind of dough

3. Dust the countertop with flour and using your rolling pin, roll the pastry dough into a larger rectangle shape, then place the dough on top of the foil lined baking sheet and poke all over with a fork 

4. Take the pesto sauce, (if using homemade I would make in advance and refrigerate until ready to use to save time), and spread evenly over the pastry dough. Be gentle as you don’t want to rip the dough. I used a rubber spatula to coat evenly and used my fingers as well to make sure the whole area was covered. Leave a small border around the tart for a nice flaky crust

5. Using the cheese grater, take the block of Jarlsberg and coat the pesto with a nice layer of cheese, and then sprinkle some parmesan on top of that 🙂 Pop the tart in the oven for about 13 minutes until the cheese is nice and melted

6. Chop the cherry tomatoes and toss with a dash of sea salt and fresh cracked pepper and set aside. Slice the green and orange tomatoes and set aside as well

7. Slice a small portion off of the white tip part of the leek and discard. Lengthwise, slice the leek in half, then slice those in half, and chop all halves into small slices

8. I Made my Everything Spice in advance, but it’s super simple and you can make it while the tart is in the oven! Here is my Fav Everything Spice Recipe! 

9. Remove the tart from oven when the cheese has melted, and begin placing all of your sliced and chopped tomatoes, and leeks, evenly over the tart

10. Cover your tomatoes and leeks with the everything spice, and place back in the oven for about 10 minutes until the tomatoes are warm and the crust is a little crispy

11. Remove from oven, slice, serve, enjoy! 

 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this delicious Jarlsberg, Homemade Basil Pesto, Heirloom Tomato, & Leek Tart 🙂

 

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS: Tomato & Leek Tart 

  • 1 Puff Pastry Sheet, Thawed and Rolled Into Large Rectangle 
  • 1 Cup Basil Pesto 
  • 1/4 Cup Grated Parm Cheese  
  • 1 Cup Shredded Jarlsberg Cheese 
  • 1 Pint Colorful Cherry Tomatoes, Halved
  • 1 Medium Orange Heirloom Tomato, Sliced 
  • 1 Small Green Zebra Tomato, Sliced 
  • 1 Large Leek, Halved, Quartered, Chopped Thin 
  • Dash of Sea Salt, To Taste 
  • Dash of Fresh Ground Pepper, To Taste
  • 2 T Everything Spice, To Taste

INGREDIENTS: Basil Pesto 

  • 2 Cups Fresh Basil Leaves
  • 1/4 Cup EVOO 
  • 1 t Salt
  • 1 t Fresh Ground Pepper 
  • 2 T Grated Parm Cheese 
  • 1 T Lemon Juice 
  • 1.5 T Chopped Nuts (Your preference, or whatever you have on hand)

DIRECTIONS:

1. Turn oven on to 425. Remove pastry dough from the refrigerator, and onto a floured surface, gently unroll the dough. Be careful not to break it in the creases, as it’s a fragile kind of dough

2. Dust the countertop with flour, and using your rolling pin, roll the pastry dough into a larger rectangle shape, then place the dough on top of the foil lined baking sheet and poke all over with a fork

3. Take the pesto sauce and spread evenly over the pastry dough. Be gentle as you don’t want to rip the dough. I used a rubber spatula to coat evenly and used my fingers as well to make sure the whole area was covered. Leave a small border around the tart for a nice flaky crust

4. Using the cheese grater, take the block of Jarlsberg and coat the pesto with a nice layer of cheese. Then sprinkle some parmesan on top of that 🙂 Pop the tart in the oven for about 13 minutes until the cheese is nice and melted

5. Chop the cherry tomatoes and toss with a dash of sea salt and fresh cracked pepper and set aside. Slice the green and orange tomatoes and set those aside as well. Slice a small portion off of the white tip part of the leek and discard. Lengthwise, slice the leek in half, then slice those in half, and chop all halves into small slices

6. To save time, make your Everything Spice in advance. Here is a super simple, and also my favorite, Everything Spice recipe!

7. Remove tart from oven when the cheese has melted. Place all of the sliced and chopped tomatoes, and leeks, evenly over the tart. Cover the tomatoes with everything spice and place back in the oven for about 10 minutes, or until the tomatoes are warm and the crust is a little crispy.

8. Remove, serve, and enjoy!! 

 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this delicious Jarlsberg, Homemade Basil Pesto, Heirloom Tomato, & Leek Tart 🙂