This week I’m mixing up a variety of recipes for the start of Spring that are as flavorful as they are colorful. This time of year is my favorite for fresh salads, veggie burgers, pestos made from garden basil, and veggies cooked right on the grill. The warmer weather also lets me lighten up dessert with plump berries and whipped topping and sweet tarts made from tangy citrus.
My recent trip to the farmers’ market left me inspired to find a way to show you all a simple and delicious way to use this seasons beautiful produce and herbs. Instead of a sweet tart I used colorful farmers’ market tomatoes and fresh basil to create a savory, quick tart that you won’t be able to resist.
I’m on board for any recipe calling for fresh, flavorful ingredients. Especially if they’re as simple as this Tomato Pine Nut Tart! And believe it or not, it tastes even BETTER than it looks. I was in the grocery store the other day when I saw this tart on the cover of Rachael Ray’s magazine. I quickly came up with my own version of it and couldn’t be happier with the finished result. Check out the recipe below and let me know what you think!
Tomato Pine Nut Tart
Makes one 10 inch tart
1 refrigerated rolled pie crust
1/2 cup pine nuts, plus more for topping
1/2 cup shredded Romano cheese, plus more for topping
1 lb multicolored baby tomatoes, halved
1/2 tbsp olive oil
4-5 basil leaves
1. Preheat your oven to 450 degrees (F)
2. Roll out the pie crust onto a parchment lined baking sheet
3. Scatter the pine nuts and Romano on the pie crust, leaving about a 2 inch border all the way around. Top with your halved baby tomatoes, cut sides up. Drizzle with half of the olive oil and season with salt and fresh ground pepper
4. Fold the edges of the pie crust up against the outer edge of your tomatoes, pleating as needed and brush the edges with the remaining olive oil.
5. Bake at 450 degrees (F) for 30-35 minutes.
When your tart is done cooling, about 15 minutes, top with remaining pine nuts, Romano cheese, and torn basil.