Heirloom Tomato and Pesto Tart

This Heirloom Tomato and Pesto Tart is supported by Earthbound Farm, however all suppositions are my own. Much thanks to you for supporting the brands that help Wife Mama Foodie!

As a mother, I’m continually searching for approaches to get my family to eat supplement rich food varieties. I make smoothies regularly, where I pack however many greens as can find a way into my blender, alongside different fixings. My greens of decision is Earthbound Farm Organic Power Greens, which is a mix of infant spinach, child red and green chards, and infant kale. It’s unquestionably suitably named since it’s stuffed with nutrients and minerals. I truly like that it’s triple washed and prepared to eat as well! I’m in support of less prep work in the kitchen!

I get the large packs of Earthbound Farm Organic Power Greens at my nearby discount distribution center when I can. I’ll typically freeze one for smoothies and leave another new to add into scrambles, sandwiches, and soups. I got the plan to attempt Earthbound Farm Organic Power Greens in a pesto subsequent to seeing a formula for kale pesto. As there is infant kale in the mix, I figured it would work far and away superior since infant kale is more delicate and gentle than its develop partner. You will scarcely believe, it ended up being superior to I’d trusted! The pesto is heavenly on such countless things, similar to sandwiches, pasta, hard bread, and so on

With the entirety of the finish of summer legacies in bounty at the present time, I thought I’d make a tomato and pesto tart with the force green pesto and a portion of the puff baked good I keep reserved in the cooler. The way that I’ve made this tart multiple times over the most recent fourteen days needs to reveal to you how much my family cherishes this tart! My children say this tart tastes like pizza, which is one of their #1 food varieties, so I accept it as a major commendation!

INGREDIENTS

• 1 sheet puff pastry, thawed (can use gluten-free puff pastry)
• Power Greens Pesto (recipe below)
• 1/2 cup shredded mozzarella cheese or other cheese of choice (can use dairy-free version)
• 2–3 heirloom tomatoes, thinly sliced
• 6–8 baby heirloom tomatoes, thinly sliced (optional)
• Salt and pepper, to taste

power green pesto:

• 2 packed cups Earthbound Farm Organic Power Greens
• 1/2 cup sliced almonds or other nut of choice
• 1/2 cup parmesan cheese, optional (can use dairy-free version)
• Zest of 1/2 lemon (about 1 1/2 teaspoon)
• Juice of 1/2 lemon (about 1 tablespoon)
• 1 clove garlic (about 1 teaspoon)
• 1/4 teaspoon salt
• 1/2 cup quality olive oil, more may be needed to thin

INSTRUCTIONS

1. In bowl of a food processor, combine power greens, almonds, cheese, lemon juice + zest, garlic, and salt. Blend until combined, scraping down sides as needed. While blending, slowly pour in oil. Scrape down sides and blend again. Pour pesto into an airtight jar or container and set aside.
2. Preheat oven to 400ºF. On a piece of parchment paper, roll a sheet of puff pastry into a large rectangle, about 10”x15”. Place parchment with puff pastry onto a large baking sheet and top generously with pesto, leaving about a 1/2” border around edges. If pesto is too thick to spread, stir in a little more olive oil. Sprinkle cheese over pesto, then top with tomato slices. Generously season tomatoes with salt and pepper, then place pan in the oven on the middle rack. Bake for 25–30 minutes, or until pastry is golden brown.
3. Let cool slightly before slicing. Serve with remaining pesto.