• Prep Time: 15 minutes
  • Cooking Time: 55 minutes
  • Serves: 12

Puff Pastry Tomato Tart with Macadamia Nut Pesto

  • Recipe Submitted by on

 Ingredients List

  • For the Puff Pastry Tomato Tart:
  • 2 sheets of frozen puff pastry, thawed but chilled
  • 8 ounces burrata cheese
  • 1/2 cup pesto (see below or HERE for traditional basil pesto)
  • 6 cups cherry or grape tomatoes
  • 3 tablespoons extra-virgin olive oil
  • Salt & pepper to taste
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 2 tablespoons flat leaf parsley, finely chopped
  • For the Macadamia Nut Pesto:
  • 2 medium garlic cloves
  • 2 cups fresh basil (about 2 basil plants)
  • 1/4 cup macadamia nuts
  • 3/4 cup Parmigiano-Reggiano (grated)
  • Salt, to taste
  • Pinch of red pepper flakes
  • 3-4 tablespoons olive oil


For the Puff Pastry Tart:

Heat the oven to 375° F.
Line a 15″ x 10″ rimmed baking pan with parchment paper.
Use a rolling pin to adjust the size of the puff pastry. You want the two sheets of puff pastry to cover the bottom & sides of the baking sheet once they are laid side-by-side.
Press the dough into the bottom & sides of the pan.
Using a paring knife, lightly score a border where the bottom of the dough meets the sides.
Trim any pastry dough that is hanging over the edge of the pan.
To prevent the bottom of the tart from puffing up, use a fork to prick the bottom all over. Since you scored a border, the sides should still puff up.
Line the bottom and the sides with parchment paper and place dried beans on top.
Bake for 20-25 minutes, or until edges are golden.
Remove the beans and the parchment paper.
Add slices of burrata cheese and top with pesto.
Bake for 10-15 minutes or until the cheese is melted.
Remove the tart from the oven and set aside.
Heat oven to a broil and move the rack so that it is right under the element.
Place the tomatoes in a big bowl and mix with olive oil. Season with salt and pepper to taste.
Place the tomatoes on a rimmed baking sheet and broil 10-15 minutes or until the tomatoes start to blister.
Remove the tomatoes from the oven and reduce the heat to 425°.
Finely chop the oregano, chives and parsley.
Spread the tomatoes out in an even layer on top of the cheese and pesto.
Sprinkle the herb mixture on top.
Bake for about 10-15 minutes.
Allow the tart to cool slightly before serving.

For the Macadamia Nut Pesto:
Pre-heat the oven to 375° F.
Spread the macadamia nuts in a single layer on a rimmed baking sheet. Bake for 5 minutes or until the macadamia nuts are slightly golden.
Set aside and allow the macadamia nuts to cool.
To blanch the basil: Prepare a large ice bath. Bring a large pot of salted water to a boil. Add 1/4 of the basil to the boiling water for 10 seconds, then remove with a slotted spoon & plunge it into the ice bath. Remove & pat the basil dry with a paper towel. Repeat, in batches, with the remaining basil.
Using a very sharp knife or mezzaluna, chop the garlic. Mix a quarter of the blanched basil in with the garlic & continue to chop. As you chop, periodically scrape the basil off the cutting board & gather it back into a pile.
Slowly add in more basil & continue to chop, scrape and gather until the basil and garlic are finely minced.
Roughly chop the macadamia nuts & add half of them to the basil & garlic mixture. Chop, scrape & gather & then add the remaining macadamia nuts.
Add the parmesan cheese & continue to chop until all the ingredients are fine in texture.
Season to taste with salt, pepper, and a pinch of red pepper flakes.
Gather the pesto & form a round by pressing all the ingredients together.
Place the pesto round into a small bowl & cover it with olive oil.
The pesto can be made several days in advance. If you are not using immediately, cover it with plastic wrap & store in the refrigerator. Be sure that the plastic wrap rests on the top & sides of the pesto round.
Before use, quickly stir to mix some of the oil into the pesto. Add more oil as necessary.

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