About This Recipe
A savory pesto tart recipe to bring a bit of sunshine into your cuisine. Quick and easy for everyday!
Ingredients
At Oliviers&Co
Spanish Olive Oil
Lemon Specialty Vinegar
Trapanese Pesto
Espelette Pepper
Flower Salt from the Ebro Delta
At the market
1 cup flour
1/2 cup cold water
2 eggs
2 egg yolks
1/3 cup sour cream
3 tbsp grated Parmesan
1/4 cup mesclun
Directions
In a bowl, mix flour, salt and Espelette pepper. Add olive oil and water. Work the dough with a fork until smooth.
Place it on a floured work surface and knead lightly to form a ball. Roll out the dough and place it on a greased tart. Leave to rest in a cool place for 30 minutes.
Preheat oven to 356°F.
Bake the dough for 15 minutes. It should be dry so it don't become soggy, but not golden-brown. Leave the oven on and spread the pesto over the dough.
In a bowl, mix the eggs and yolks with the sour cream and Parmesan. Pour over the dough. Mix lightly with the pesto to give a marbled effect.
Bake for 30 minutes.
Meanwhile, wash and spin-dry the mesclun. In a bowl, mix 1 tbsp of lemon vinegar and 2 tbsp of olive oil.
Pour the dressing over the mesclun and serve with the marble tart, hot or warm.