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Tomato Sour Cream Pesto Tart

Tomato Sour Cream Pesto Tart

Course Brunch, Lunch, Main Course
Cuisine Amercian, Italian
Keyword pesto tart, savory tart, Sour Cream Tart, summer recipes, Summer Savory Tarts, Tomato Tart
Prep Time 40 minutes
Cook Time 55 minutes
Chill Time: 30 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

For the dough:

  • 4+2/3 cups flour
  • 1+ 3/4 cup unsalted butter room temperature
  • 2 eggs
  • 1 teaspoon salt

For the filling:

  • 2 cups mixed tomatoes
  • Kosher salt and freshly ground black pepper.
  • 2 tablespoons olive oil divided
  • 1/3 cup fresh basil leaves
  • 1/3 cup pine nuts
  • 1/3 cup grated pecorino romano
  • Kosher salt and freshly ground black pepper
  • 2+ 1/2 cups sour cream
  • 3 eggs
  • 3 tablespoons red pesto
  • 3 tablespoons green pesto

Instructions

Make the Crust:

  1. Knead all ingredients until smooth.
  2. Shape into a ball and wrap in plastic cling film.
  3. Chill for 30 minutes.
  4. Preheat the oven to 350°F
  5. Grease and flour a 12” round tart pan, preferably with a removable bottom.
  6. Press the dough into and up the edges of the pan.
  7. Poke several holes in the bottom of the crust with a fork.
  8. Cover with baking paper and pie weights*.
  9. Bake for 10 minutes.
  10. Remove the pie weights and paper and let the dough cool slightly.

Make the filling:

  1. Depending on their size, leave the tomatoes whole, halve them, or slice them.
  2. Place in a bowl and toss with 2 tablespoons olive oil.
  3. Season with salt and pepper.
  4. Chop the basil. Leave a few leaves whole for garnish.
  5. Whisk together the sour cream, eggs, and cheese.
  6. Season with salt and pepper.
  7. Pour into the tart base.
  8. Swirl in the pesto. (I used a chopstick)
  9. Arrange the tomatoes on top.
  10. Scatter the basil and the pine nuts.
  11. Bake the tart for about 40-45 minutes or until the filling solidifies and the crust is golden brown.
  12. Garnish with the fresh basil. Cut and serve.

Recipe Notes

*If you don’t have pie weights, place an empty spring form pan on the baking paper.