Ingredients Jump to Instructions ↓

  1. 1 c. flour Pinch of sea salt

  2. 2 teas. baking powder

  3. 1 T. brown sugar

  4. 2 T. cold unsalted butter, cut in small pieces

  5. 3/4 c. heavy cream ,just a little over -- Pesto:

  6. 1 c. fresh Italian Basil leaves, chopped

  7. 1 small clove garlic,crushed

  8. 1 1/2 T. fresh grated parmigiano reggiano cheese

  9. 1/2 teas. sea salt Fresh ground black pepper

  10. 1/4 c. olive oil Fresh lemon juice, to taste Fresh ripe tomatoes, sliced 1/4-inch thick Fresh Italian Basil leaves, for

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375^. Line sheet pan with parchment paper. Dough: Sift together flour,sea salt,and baking powder in a medium bowl. Add brown sugar and butter, then pinch butter with flour until it is the size of small peas.Pour in heavy cream and mix to form a soft dough(be careful not to over mix). On a well floured surface, roll dough out to 1/8-inch thick. Cut into 3-inch rounds using a tart mold or cookie cutter. Poke holes in dough with a fork. Carefully lift rounds onto lined sheet pan. Place in oven and bake for 15 minutes or until golden. Set aside to cool. -- Pesto: Combine basil,garlic,cheese,salt and pepper in a food processor or mortar and pestle. Start food processor, or pound the ingredients then slowly add olive oil. Adjust olive oil amounts to your preferred texture. Season with fresh lemon juice to taste and mix a little m ore. Cover and set aside in refrigerator until ready to use. -- Plating: Spread a nice layer of pesto on the crust rounds. Layer the sliced tomatoes on, then finish with some freshly grated or shaved parmigiano riggiano and the small basil leaves.


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