You are going to love this recipe, it is one of my all time favorite summer dishes. I love to grow fresh basil and make lots and lots of pesto. Unfortunately I have killed all of my basil this year, but my sister-in-law saved the day with her massive basil plants. I made a couple of batches of pesto over the weekend and just had to have one of these tarts! It makes a dandy appetizer or serve it as a meal with a green salad, you can’t go wrong unless you don’t make it. Now for the exciting part. I have a really great product to introduce you to and one of you can have one of your very own!
I am so excited to review and to give away a Ninja® Kitchen System 1100. I have been using mine just about every day. It is so versatile and my favorite part is that it is fairly quiet. I hate a loud blender, it annoys me beyond words. I have even been using it in place of my food processor. Don’t get me wrong, I love my food processor but it is heavy and bulky and kind of a pain to clean. I have made many, many milkshakes, summery berry drinks, smoothies galore, blackberry ice cream, the crust for a fabulous cheesecake, a couple of batches of pesto, and even pie dough! It comes with two canisters, one large and one small. It is a snap to clean up and does a wonderful job blending the frozen drinks and processing the pesto ingredients. One of the reasons the Ninja works so well is that the large canister has 3 sets of blades and the small has 2 sets blades, unlike an ordinary blender with one set of blades in the bottom. It also comes with a set of dough hooks for recipes like cookie dough! Another plus is that it looks great sitting on the counter and doesn’t take up much space. The Ninja also comes with a cookbook filled with all kinds of recipes to get you started. I love my Ninja and I think you would love one too!
Photo courtesy: Ninja Kitchen
And we have a winner, chosen at random.org. It’s Sylvie! Congratulations!
Enter to win:
- Leave a comment here about what you would prepare with your Ninja.
- Follow Ninja Kitchen on facebook.
- Follow Ninja Kitchen on twitter.
- Follow Miss in the Kitchen on facebook.
- Follow Miss in the Kitchen on twitter.
- Subscribe to my Email or RSS feed.
That six entries total! Open to US residents only. Entries open through Wednesday, August 10, 2011 at 10 p.m. mountain time.
*Disclosure: appliances provided by Kitchen Ninja, shipping to winner covered by Miss in the Kitchen.
All opinions are my own.
Tomato Pesto Tart
adapted from Southern Living Magazine
For Basil Pesto: adapted from Kitchen Ninja Cookbook
1/4 cup toasted pine nuts
1 large clove garlic, peeled
2 cups tightly packed fresh basil leaves
1/3 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup olive oil
For Tomato Pesto Tart:
1 (15 oz) package refrigerator pie crust
2 cups shredded mozzarella cheese, divided
5 plum tomatoes (3 if they are large), sliced into 1/4- 1/2 inch slices
1/2 cup grated parmesan cheese
1/2 cup mayonnaise
2 tablespoons basil pesto
1/2 teaspoon freshly ground pepper
3 tablespoons chopped fresh basil
Add all ingredients, except olive oil to small bowl of Kitchen Ninja. Pulse about 6 times. Press the blend button, open the pour spout and drizzle in olive oil. Stop blender and remove lid, scrape down sides. Replace lid and pulse 3 to 4 times. Place pesto in an airtight container and refrigerate until ready to serve.
*This will make more pesto than you need for this recipe. You can use the leftovers to make Pesto-Stuffed Chicken Rolls or as a pasta sauce, or freeze in ice cube trays, placed in a freezer bag and saved for this winter.
Preheat oven to 400 degrees. Unroll pie crusts; stack on a lightly floured surface, rolling into a 12 inch circle. Place on a baking sheet. Fold over edge of crust and prick bottom with a fork. Bake for 10 minutes. Remove from oven and sprinkle with 1 cup of mozzarella cheese. Allow to cool 15 minutes.
Lower oven to 375 degrees. In a small bowl combine remaining mozzarella cheese, parmesan cheese, mayonnaise, pesto and pepper.
Arrange tomatoes over mozzarella topped crust. Spread mayo-pesto mixture over tomatoes.
Bake for 25 minutes. Sprinkle with fresh basil. Allow to cool 5 minutes before slicing. Can be served warm or at room temperature.
Excellent appetizer or served as a meal with a green salad.