Tomato pesto tart [homemade]


Tomato pesto tart [homemade]

But barely homemade using refrigerated puff pastry, jarred pesto, and bottled balsamic glaze. It looked and tasted pretty impressive given the effort. I scored a border around the puff pastry, then pricked the middle well with a fork. I brushed with egg wash, then baked at 425 for 15 minutes. I topped with pesto, mozzarella and sliced tomatoes I had squeezed the juice and seeds from, then seasoned with kosher salt and fresh cracked pepper. I baked for 12 more minutes, then drizzled with balsamic glaze when it came out of the oven.



Source: i.redd.it