MoreFoodA light, colorful tart for hot days, made with a buttery crust, creamy filling, pesto-coated vegetables and an easy shortcut optionElena Weinberg| Related TopicsIngredients (serves 6):Pan: 9 1/2-inch pie panFor the crust:1 1/2 cups flour4 tablespoons cold butter, about 2 ounces, grated2 tablespoons sour creamGenerous pinch of saltGenerous pinch of sugar1 View gallery Pesto tart (Photo: Elena Weinberg)For the filling:Remaining sour cream from the container2 eggs1/2 cup heavy cream1/2 cup grated Parmesan or shredded yellow cheeseSalt and freshly ground black pepper10 cherry tomatoes, halved1 red bell pepper, thinly sliced, or 4 mini peppers, sliced2 tablespoons pestoInstructions:Make the crust: Place the flour in a bowl and grate the cold butter over it using a fine grater. Add the sour cream, salt and sugar, and rub the ingredients between your palms until a crumbly dough forms. Press the crumbs into a smooth dough. If it is too dry and falls apart, add a little water. If it is too sticky, add a little flour.Place the dough in the center of a sheet of parchment paper. Lightly flour it and roll it out into a circle large enough to cover the bottom and sides of the pan.Transfer the dough to the pan, keeping the parchment paper. Press the dough into the bottom and sides. Prick it in several places with a fork and freeze for 15 minutes.Heat the oven to 350 F.Place the parchment paper over the dough and top with dried beans or pie weights. Bake for 15 minutes. Remove from the oven, leaving the oven on. Discard the beans and remove the parchment.Make the filling: In a bowl, whisk together the sour cream, eggs, heavy cream, Parmesan, salt and pepper until smooth. Pour into the crust.Toss the cherry tomatoes and pepper with the pesto and arrange them over the filling. Bake for 30 minutes, until golden and set in the center. Let cool slightly before serving.Comments