Tomato, Pesto, and Olive Tart

By ForkAndTheCork

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/4 cup Basil Pesto
• 3 ripe Roma tomatoes, sliced 1/4 inch thick
• Salt and freshly ground pepper
• 1/4 cup chopped
• Kalamata olives
• 2 tablespoons chopped fresh basil

Preparation

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Unfold and roll the puff pastry sheet into a 12-inch square on top of the baking sheet. Make a rim by folding the edges of the pastry square in ½ inch and pressing them down gently. Using a fork, poke holes all over the pastry.

Spread the pesto evenly over the pastry (avoiding the rim), using a pastry brush or the back of a spoon. Arrange the tomato slices in a single layer over the entire square, within the rim. Season the tomatoes lightly with salt and pepper, and sprinkle the chopped olives over them.

Bake for 20 to 25 minutes, or until the pastry is golden brown. Sprinkle with the basil before serving.

Just for fun: Add thinly sliced mozzarella cheese on top of the olives for more of a pizza taste.