TOMATO PESTO TART WITH GOAT CHEESE
1 pie crust for a 9” pie
¼ cup pesto
2 large tomatoes, sliced into thin ¼” rounds
½ teaspoon salt
1 teaspoon black pepper
½ cup goat cheese, crumbled
2 tablespoon heavy cream
2 tablespoon fresh basil, chopped
Place pizza stone in the oven and preheat to 425 degrees.
Roll the pie crust into a 14” round and place on a pizza peel or thin cookie
Spread the pesto on the pie crust leaving a 2” border around the edge. Layer the tomatoes on top of the pesto and season with the salt and pepper. Sprinkle with the goat cheese.
Fold in the exposed edges of the crust, overlapping, creating a rustic edge. Brush the folded edges with heavy cream. Slide the tart onto the pizza stone in the oven and bake for 18-20 minutes until golden brown.
Remove from oven and garnish with fresh basil, slice into wedges and devour!