Dessert

Tomato Pesto Tart

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prep time

15 min

total time

50 min

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kraft

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What You Need

PESTO

1-1/2 cups fresh basil leaves

2 Tbsp. Kraft Classic Herb Dressing

2 Tbsp. Kraft 100% Parmesan Grated Cheese

TART

2 cups 1/4-inch thick sliced red tomatoes (about 2 large)

2 cups 1/4-inch thick sliced yellow tomatoes (about 2 large)

1 shell from 1 pkg. (320 g) frozen ready-to-bake pastry pie shells (2 shells), baked according to package directions

1/4 tsp. dried thyme leaves

1/3 cup Kraft 100% Parmesan Finely Shredded Cheese

Make It

PREHEAT oven to 400°F. Place basil, dressing and grated cheese in food processor or blender; cover. Process until almost smooth.

MEANWHILE, place tomatoes in single layer on 2 baking sheets. Bake 15 min., rotating trays after 7 min. Remove from oven; set aside.

SPREAD 2 Tbsp. of the pesto on bottom of baked pie shell. Layer half of the tomatoes in pie shell. Sprinkle with thyme. Repeat layers of tomatoes. Spread remaining 3 Tbsp. pesto over top; sprinkle with shredded cheese and any remaining thyme. Bake 10 min. Serve warm.