By Natalie Lozano Trimble
Photography by Brooks Burris
Read more: Warmth at the center of Westland Hospitality’s expanding table
This recipe can be scaled up or down depending on how many tarts you want to make.
Ingredients
- 22–30 Cherry Heirloom cherry tomatoes
- 4 ounces extra virgin olive oil
- Sea salt, to taste
- Pepper, to taste
- 4–6 leaves of basil
- 6–8 ounces pesto
- 6–8 ounces of homemade garlic cream sauce, or substitute with store-bought alfredo
- 15 petite tart shells, available in the freezer section
Preparation
Halve heirloom cherry tomatoes and drizzle with olive oil, sea salt and pepper.
Place on a sheet pan in a 350-degree oven for 40 minutes or until the tomatoes blister.
Place pesto and your favorite homemade garlic cream sauce in petite tart shells.
Add tomatoes, fried basil, additional salt and pepper to tarts.
Drizzle again with EVOO.
Serve when cooled. You can plate with additional pesto and cream sauce.