pt. small heirloom variety tomatoes or grape tomatoes, halved
tablespoons olive oil, plus 1/2 c. olive oil, divided
tsp. kosher salt, or to taste
c. packed basil leaves
small garlic cloves, peeled
tsp. crushed red pepper (optional)
9" refrigerated pie crust, pre-baked according to package directions
c. shredded havarti cheese
c. crumbled goat cheese
tablespoons sliced almonds
Preheat oven to 425° F. In a large bowl, add asparagus, tomatoes, 2 tablespoons olive oil and kosher salt. Toss to coat vegetables with olive oil. Spread vegetables on a large, rimmed baking sheet. Roast about 20 minutes, or until vegetables are tender and slightly shriveled. Remove vegetables from oven; reduce temperature to 350° F.
Meanwhile, in a food processor, combine basil, garlic, and if using, crushed red pepper. Process until very finely chopped. Add remaining 1/2 cup olive oil; pulse several times until just combined.
Spread basil-garlic mixture on bottom of pre-baked pie crust, reserving about 2 tablespoons basil-garlic mixture for drizzling over tart. Top with roasted vegetables, Havarti cheese, goat cheese, and almonds. Bake 6-8 minutes, or until cheese has melted. Top with arugula; drizzle with reserved basil-garlic mixture. Serve warm.
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