Tomato Tart with Cornmeal Crust
This tart is TO DIE FOR! And super simple, especially when you already have a batch of pesto sauce ready to go (and in the summertime, that's more often true for me than not!).
I developed this recipe during corn week in 2023. This recipe uses a cornmeal crust that is ready-made. Now, I know what you're thinking--but I tried to make cornmeal crust myself. It was a lot more trouble and frankly, it wasn't as good.
The crust I use is one by Vicolo:
And it's just delicious! Just the right amount of crunch, just the right amount of salt--just right as a base of lots of yummy tarts and pizzas. They come in a package of two and they freeze beautifully.
This recipe is equally comfortable in a supporting or a starring role!
- 2 medium fresh tomatoes (sliced into thick slices)
- 1 Vicolo cornmeal pizza crust
- ~4 tbsp pesto sauce, plus a little more for drizzling
- 2 oz Burrata Cheese
- ~4 oz mozzarella cheese, sliced or shredded
- Salt
- Pepper
- 1
Preheat oven to 425*
Line cookie sheet with aluminum foil and place cornmeal crust on foil.
Smooth a layer of pesto on the cornmeal shell:
Add the mozzarella:
Next layer on the tomato slices and drizzle a little more pesto on the tomatoes. Sprinkle a little salt over the whole lot:
Tear up the burrata cheese and layer it over the rest of the ingredients:
Place it into the oven and check it after about 10 minutes. My pie took about 15 to cook, but you may want to leave it a little longer depending on how toasted you want your cheese. Here is how my tart looked after ~15 minutes:
...and it was delicious!!!! I served it with some leftover roasted chicken and it made a very simple and satisfying dinner on a Tuesday night :)
Thank you for visiting my site! I hope you love the recipe!