Pesto Tomato Tart

with Caesar salad

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
A note about serious food allergies

Don't think pizza. This delicate tart may have the flavors of a fine pie from your local joint, but it's more refined. Not snobby; everyone can relate to warm mozzarella combining with plump juicy tomato slices. The puff pastry just adds an excitement, a newness to what is already familiar. With a bit of pesto drizzled over, this surely isn't pizza. It's better.

In Your Box (serves 2)

  • Info
    4 Puff Pastry Dough Squares
  • Info
    ½ oz. Grated Parmesan Cheese
  • 2 Garlic Cloves
  • 1 Beefsteak Tomato
  • 1 Romaine Heart
  • Info
    1 oz. Mayonnaise
  • 0.17 fl. oz. White Wine Vinegar
  • Info
    2 oz. Shredded Mozzarella
  • Info
    2 tsp. Basil Pesto
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    765
  • Carbohydrates
    47g
  • Fat
    57g
  • Protein
    18g
  • Sodium
    1152mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Core tomato and cut into ¼" rounds. Cut rounds into half-moons. Pat tomato dry, and sprinkle with ¼ tsp. salt and a pinch of pepper. Patting tomato dry prevents tarts from being soggy. Hold romaine heart at root end and chop coarsely.

  • Step 2 - Make the Dressing
    2

    Make the Dressing

    Add mayonnaise, garlic (to taste), half the Parmesan, white wine vinegar, 1 tsp. water, and a pinch of salt and pepper to a mixing bowl and thoroughly combine. Set aside.

  • Step 3 - Make the Crust
    3

    Make the Crust

    Remove puff pastry from refrigerator. Remove any paper in between sheets. Place two squares on prepared baking sheet and wet an ½" border on each with water. Place each remaining puff pastry square on squares on sheet, overlapping on ½" wet border. Press firmly to seal squares together, forming two rectangles. Pressing firmly is key; otherwise, dough will separate as it cooks.

  • Step 4 - Assemble the Tarts
    4

    Assemble the Tarts

    Divide mozzarella evenly between tarts. Shingle tomato down middle of tart. Top with remaining Parmesan. Bake in hot oven until crust is golden brown, 24-28 minutes.

  • Step 5 - Toss Salad and Finish Dish
    5

    Toss Salad and Finish Dish

    When tarts are finished baking, add romaine to mixing bowl with dressing and toss to coat. Plate dish as pictured on front of card, garnishing tart with basil pesto and red pepper flakes (to taste). Bon appétit!