Summertime Pesto Tart

pizza tart 1

I absolutely love this Summer Pesto Tart! The light airiness of the phyllo dough crust paired with the rich basil pesto and summer vegetables, um HELLO?!! So. Good.

Despite the fact that it may look decadent, this tart is super easy to make. If you haven'tworked with phyllo dough before, fear not! It is relatively easy to use as long as you are gentle. Phyllo dough can be found in the freezer section of your local grocery store near the pie crusts and must be thawed before use. Allow the crust to thaw overnight or lay the package in the sun for an hour and let it defrost that way.

I hope you enjoy this summertime treat as much as I do! I recommend pairing it with a nice arugula salad with strawberries, pan roasted almond slivers, cucumber and some sautéed red onion!

Makes 10 Slices

What You'll Need:
+ 8 sheets frozen phyllo dough, thawed
+ a handful of kalamata olives, pitted
+ 1 beefsteak tomato, thinly sliced
+ 1 (8 oz) package of sliced cremini mushrooms, washed and dried (about 3 1/2 cups)
+ 1/2 small red onion, sliced into long, thin strips
+ 1/2 cup walnuts (can also use pine nuts)
+ 2 cups basil
+ 1/4 cup extra virgin olive oil
+ 2 tablespoon lemon juice
+ 1/2 teaspoon sea salt
+ 1/4 teaspoon fresh ground pepper

Directions:
+ Preheat oven to 350 degrees F or (180 C.) Line a large baking sheet with non-stick parchment paper.
+ Make the pesto by placing the walnuts, basil, olive oil, lemon juice, sea salt and ground pepper into a food processor and mix until smooth.
+ Next, begin forming the crust by placing one single phyllo sheet onto the baking sheet. Spray or brush the dough sheet lightly with oil and place another phyllo sheet directly on top. Repeat this process until you have a base of 8 layers. Once completed, fold all four sides over to create a 1 inch crust. If the crust refuses to stick, dab with oil.
+ Place the sliced mushrooms and sliced red onion in a sauté pan. Next, add a small amount of water into the pan, so that the bottom of the pan is covered. Water sauté the vegetables on medium heat until both the mushrooms and onion are tender. Drain and set aside.
+ Spread the basil pesto over the top layer of phyllo dough. Add the sliced tomato, olives, mushrooms and onion.
+ Finally, place the baking sheet in the oven and cook for 26-32 minutes until lightly golden. If you wish for browned edges, broil with caution for 1-2 minutes maximum.
+ Allow the tart to cool for a few minutes before serving and enjoy!

Inspiration from Angela Liddon and the Oh She Glows Cookbook

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