Heirloom Tomato and Pesto Tart

 3-4 Heirloom tomatoes, cut into 1/4 inch slices

frozen pie crust

 

Pesto sauce:

basil

parsley

thyme

slivered almonds

garlic lemon juice and zest

Parmesan cheese

salt and pepper

olive oil

Add all pesto ingredients to a blender and slowly add the olive oil to blend. 

Prebake a frozen pie crust in a tart pan at 475 degrees.  Follow package directions.  When crust is done spread out the pesto sauce evenly on bottom of the pie crust.  Add the tomato slices in a single layer overlapping slightly if needed. Bake at 375 degrees for 40-45 minutes.  Sprinkle with Parmesan cheese for a garnish.