This Heirloom Tomato & Pesto Tart is sponsored by Earthbound Farm, but all opinions are my own. Thank you for supporting the brands that support Wife Mama Foodie!
As a mom, I’m always looking for ways to get my family to eat nutrient-rich foods. I make smoothies often, where I pack as many greens as can fit into my blender, along with the other ingredients. My greens of choice is Earthbound Farm Organic Power Greens, which is a blend of baby spinach, baby red and green chards, and baby kale. It’s definitely aptly named since it’s chock-full of vitamins and minerals. I really like that it’s triple washed and ready to eat too! I’m all for less prep work in the kitchen!
I get the big bags of Earthbound Farm Organic Power Greens at my local wholesale warehouse when I can. I’ll usually freeze one for smoothies and leave another fresh to add into scrambles, sandwiches, and soups. I got the idea to try Earthbound Farm Organic Power Greens in a pesto after seeing a recipe for kale pesto. As there is baby kale in the blend, I thought it would work even better since baby kale is more tender and mild than its mature counterpart. Let me tell you, it turned out better than I’d hoped! The pesto is delicious on so many things, like sandwiches, pasta, crusty bread, etc.
With all of the end of summer heirlooms in abundance right now, I thought I’d make a tomato and pesto tart with the power green pesto and some of the puff pastry I keep stashed in the freezer. The fact that I’ve made this tart five times in the last two weeks has to tell you how much my family loves this tart! My kids say this tart tastes like pizza, which is one of their favorite foods, so I take it as a very big compliment!
I hope you give this pesto and tart a try and enjoy it as much as we did! What’s your favorite way to get in your daily greens?
- 1 sheet puff pastry, thawed (can use gluten-free puff pastry)
- Power Greens Pesto (recipe below)
- ½ cup shredded mozzarella cheese or other cheese of choice (can use dairy-free version)
- 2-3 heirloom tomatoes, thinly sliced
- 6-8 baby heirloom tomatoes, thinly sliced (optional)
- Salt and pepper, to taste
- 2 packed cups Earthbound Farm Organic Power Greens
- ½ cup sliced almonds or other nut of choice
- ½ cup parmesan cheese, optional (can use dairy-free version)
- Zest of ½ lemon (about 1½ teaspoon)
- Juice of ½ lemon (about 1 tablespoon)
- 1 clove garlic (about 1 teaspoon)
- ¼ teaspoon salt
- ½ cup quality olive oil, more may be needed to thin
- In bowl of a food processor, combine power greens, almonds, cheese, lemon juice + zest, garlic, and salt. Blend until combined, scraping down sides as needed. While blending, slowly pour in oil. Scrape down sides and blend again. Pour pesto into an airtight jar or container and set aside.
- Preheat oven to 400ºF. On a piece of parchment paper, roll a sheet of puff pastry into a large rectangle, about 10”x15”. Place parchment with puff pastry onto a large baking sheet and top generously with pesto, leaving about a ½” border around edges. If pesto is too thick to spread, stir in a little more olive oil. Sprinkle cheese over pesto, then top with tomato slices. Generously season tomatoes with salt and pepper, then place pan in the oven on the middle rack. Bake for 25–30 minutes, or until pastry is golden brown.
- Let cool slightly before slicing. Serve with remaining pesto.