Juicy tomatoes not only taste sweetly delicious, they are loaded with Vitamin A + C, all the better to brighten your skin with. We share this gorgeously photogenic recipe from our friends at Half Baked Harvest, oh and it’s yummy too! Enjoy.
1 sheet frozen puff pasty, thawed
1/3 cup basil pesto ( homemade or store-bought)
1 1/2 cups shredded sharp cheddar cheese
4-6 heirloom tomatoes
Olive oil, for drizzling
Everything Bagel Spice
2 tablespoons toasted white sesame seeds
1 tablespoon toasted black sesame seeds (or another tablespoon white sesame)
2 tablespoons poppy seeds
2 teaspoons dried onion
2 teaspoons dried garlic
2 teaspoons kosher salt
Preheat the oven to 425 degrees F. Line a baking tray with parchment paper.
Lay the thawed puff pastry on the prepared baking sheet and prick the pastry with the tines of a fork. Spread the pesto over the dough, leaving a 1/4-inch boarder and top with cheddar cheese. Bake for 25-30 minutes or until the pastry is golden and the cheese has melted.
Remove from the oven and top the tart with tomatoes. Drizzle the tomatoes lightly with olive oil and sprinkle generously with everything bagel spice. Top with basil. Slice and eat.
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