Fresh green tart
Instructions:
- You can substitute any variety of ripe tomato for
the heirlooms called for here.
- Almond Tart Dough
- 2 teaspoons sherry vinegar
- 1 teaspoon extra-virgin olive oil
- 1 green bell pepper, ribs and seeds removed, diced
- 1 English cucumber, peeled, halved, and seeds removed, cut crosswise into 1/4-inch-thick half-moons
- 2 small green heirloom tomatoes, quartered
- 2 scallions, white and pale-green parts only, cut diagonally into 1/8-inch pieces
- Coarse salt and freshly ground black pepper
- Almond-Arugula Pesto
- 1/4 cup fresh chervil, for garnish
- Toasted whole almonds, for garnish
- Preheat the oven to 375F. Press the tart dough into a 13 1/2 x4-inch rectangular tart pan with a removable bottom. Using a fork, lightly prick all over the bottom of the dough. Refrigerate 20 minutes.
- Remove the tart shell from the refrigerator. Line with parchment paper; fill with pie weights or dried beans. Bake until the edges start to brown, about 15 minutes. Remove the parchment and weights; continue baking until the crust is golden, 8 to 10 minutes more. Transfer to a wire rack, and let cool completely.
- In a medium bowl, whisk together the vinegar and oil. Add the bell pepper, cucumber, tomato, and scallions; toss together. Season with salt and black pepper.
- Spread the pesto evenly over the bottom of the tart shell. Arrange the vegetable mixture on top. Garnish with chervil and almonds.
- MAKES ONE 13 1⁄2 x4 - INCH TART