Recipe Box, BLT Pesto Tartine
I had lots of tomatoes so I thought, “Tomato Pie!” I’ll make a good ole summer tomato pie!
All I had was puff pastry, which, because it had been re-frozen, wasn’t too cooperative
I couldn’t get it to unfold, it was all stuck together…does that ever happen to you? Seriously, tell me because this stuff can make me crazy~
so I rolled it out and scored the edge
and rolled the edge up and pricked
This was so NOT what I had in mind!
I had pictured a perfect golden rectangle of dough with perfect one inch sides ready to hold the sliced tomatoes … But, onward and upward~
Make sure you drain your sliced tomatoes on paper towels so you don’t get a mushy, watery pie
Comments were heard, “So that’s the kind of tomato pie you’re making?”
What is that supposed to mean?
“Yes! Yes, it is!” {can you see me sticking my tongue out?}
“It’s a tartine~”
“Huh?” he says…
skeptic!
Oh, did I mention that you top the hot tartine with cool, crispy romaine ribbons?
Drizzle that with a little bleu cheese dressing…
There wasn’t a crumb left. I even got compliments. From men. Two meat loving, hungry men.
Yes, they were expecting a deep dish tomato pie with layers of tomatoes and basil mayo in a flaky pie crust…but sometimes, all you need is a fancy name, like tartine…
Tartine is the french word for an open faced sandwich with a rich spread
Here’s the recipe:
BLT PESTO TARTINE
Ingredients
- 1 puff pastry sheet thawed {1/2 box}
- 3 T light mayonnaise
- 4-5 slices crispy bacon
- 1/2 cup shredded fresh Parmesan cheese
- 4 ripe tomatoes
- 1/4 cup fresh basil pesto
- optional ingredients:
- 6 fresh basil leaves for topping
- romaine lettuce cut into ribbons
- bleu cheese dressing
Instructions
- Unfold the pastry and gently roll into a larger thinner rectangle on a silpat or parchment paper. Transfer to a baking sheet.
- Score the dough about 1/2-1 inch from the edges all the way around. Turn up dough and crimp to form the edge of the tartine.
- Bake at 400 for 10 minutes until starting to brown. Remove from oven.
- Spread with a layer of mayonnaise and sprinkle with 1/2 of cheese.
- Arrange bacon pieces on top of cheese and top with drained tomato slices.
- Spread a scant amount of pesto over tomatoes. Too much pesto will make this tart too oily.
- Top with remaining cheese and bake at 400 15-25 more minutes until everything looks golden and melted.
- Remove from silpat or parchment to cutting board.
- Top with basil leaves, lettuce and drizzle with a little bleu cheese dressing.
- Cut into pieces to serve. Makes 2-4 servings
Thanks so much for joining me today!
__________________________________________________
Comments
21 Responses to “Recipe Box, BLT Pesto Tartine”Trackbacks
Check out what others are saying...-
[…] The Painted Apron – BLT Pesto Tartine […]
-
[…] The Painted Apron – BLT Pesto Tartine […]
RSS - Posts
Your BLT tartine looks wonderful the the pesto, tomatoes, and cool romaine ribbons Jenna! I think puff pastry is a challenge, it can go from being frozen and stiff with creases to sticking together in a matter of minutes but oh so worth it when it’s right!
This looks wonderful. I made a Pizza Caprese yesterday or it may have been Pizza Margherita. It had no sauce, so I am saying Pizza Caprese. It was so good.
I know we would love this BLT Pesto Tartine.
This looks amazing and yummy! Perfect for a summer lunch or dinner too! Thanks for the récipe and thank you for dropping by. I wanted to follow your blog, but did not find the link to it. Have a nice week.
FABBY
Thanks Fabby! The follow blog choices are located on right hand side at the beginning of the post, near the top of the page~ I hope you’ll try again!
Hi, I’m “Susie” cousin to Steve Herthel…….love Steve and Sally!!!!! I have all this in my fridge, even a pot of fresh basil…..going to the kitchen right now!!!!YUM!!! NO skepticism here~~thank you!
________________________________
hi cousin Susie! Thanks so much for commenting, I hope you enjoy it as much as we did! Steve and Sally are the best!
We are sitting here trying to decide what to fix for dinner, and I pull this post up…so perfect. Thanks.
This turned out absolutely delicious! Thanks for the inspiration!
________________________________
Much appreciated, thank you!
first i was going to say my husband would love this with the bacon, but the more pics i saw the more my mouth began to water and then to heck my him, I WOULD LOVE THIS! i am so making this, so easy, so good, so fast, my kinda meal! looks delish~
Oh wow, yummy, yummy. Can I have some please. Thanks tons for linking to Inspire Me. Hugs, Marty
Yum! Nothing is better than a homemade pizza especially with fresh ingredients! Looks great!
Oh my this looks great! I wish I had a big ole slice now and it’s 6AM:@)
Thanks Lynn! I borrowed your enchilada sauce recipe for my post July 30 and linked it back to you, it was so easy and we absolutely loved it!
This looks sooo good. I’ve made the “deep dish” kind,, but this is so pretty and I love the addition of romaine and blue cheese dressing.
Yes my dough usually wraps itself around my rolling pin! Fresh tomatoes and bacon sounds sooo good. Thank you for sharing on our BBQ Block Party.
Jenna! This looks sooooo good. I’m definitely bookmarking this to make in the future! Thank you for sharing. You will be one of the features tomorrow at the Make it Pretty Monday party at The Dedicated House! Hope to see your prettiness again tomorrow at the bash! Toodles, Kathryn @TheDedicatedHouse
Exciting! Thank you Kathryn!
This sounds wonderful – BLT’s are one of my favorite things in the summer! Thanks for sharing at last week’s All My Bloggy Friends!