TOUGH TO TOP THIS TOMATO TART!

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They are at their peak. Or close to it. Eating ripe, juicy tomatoes is truly a terrific summertime treat, right? 

Set yourself apart from the pack with this super simple six-ingredient recipe. Tomatoes, Basil. Cheese. Pesto. Store-bought Puff Pastry. Seasoning. Easy enough, right?

Assuming you love these ingredients, you cannot go wrong with this recipe.

Summertime Tomato Pesto Tart

Ingredients:

• 1 box (2 sheets) frozen puff pastry, thawed
• 2/3 cup (or more)  basil pesto (I like Ina Garten’s recipe)
• 2 cups shredded sharp cheddar cheese
• 4-6 large tomatoes or a mixture of whole and cut, large and small
• olive oil for drizzling
• fresh basil, one bunch
• Trader Joe’s Everyday Seasoning or TJ’s Everything But the Bagel Seasoning

Directions:

1. Preheat oven to 425 degrees.
2. Lay the thawed puff pastry on the baking sheet, overlapping if necessary, and prick with the tines of a fork. Note: I used 2 sheets to fill the entire baking sheet. 
3. Spread pesto over the dough to within ½ inch of pastry edge.
4. Top pesto with cheddar cheese. 
5. Bake for 25-30 minutes or until the pastry is golden and the cheese has melted.
6. Remove from the oven and top the tart with tomatoes. 
7. Drizzle the tart lightly with olive oil and sprinkle generously with seasonings. 
8. Top with basil to taste.. 
9. Slice and EAT! 

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