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Tomato, Feta, and Pesto Tart

Tomato, Feta, and Pesto Tart Recipe

  • 2 red bell peppers
  • 1 tablespoon extra virgin olive oil
  • ½ quantity Rosemary’s savory pastry 
  • Rice flour, for dusting
  • Egg wash
  • 1¼ cups (6oz) feta cheese
  • 10 or more basil leaves
  • Salt and freshly ground pepper
  • Sugar (or balsamic vinegar)
  • 8 tablespoons tomato fondue 
  • 2-3 tablespoons gluten-free pesto 
  • 1 × 7-in quiche pan or flan ring or 6 × 5-in low-sided tartlet pans
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 113kcal (6%)
Total Fat 9g (14%)
Saturated Fat 5g (23%)
Cholesterol 43mg (14%)
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 3g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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