Fresh Green Tart Recipes

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FRESH GREEN TART



Fresh Green Tart image

You can substitute any variety of ripe tomato for the heirlooms called for here.

Yield makes one 13 1/2 x 4-inch tart

Number Of Ingredients 30

Almond Tart Dough (recipe follows)
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 (recipe follows)
1/4 cup fresh chervil, for garnish
Toasted whole almonds, for garnish
1 cup all-purpose flour
3 tablespoons whole almonds, toasted
2 tablespoons sesame seeds, toasted
1 1/4 teaspoons salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
6 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk
2 tablespoons ice water
(makes enough for one 13 1/2 x 4-inch)
1/4 cup whole almonds, toasted
3/4 cup arugula, rinsed well
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon crème fraîche
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove
Coarse salt and freshly ground pepper
(makes enough for one 13 1/2 x 4-inch tart)

Steps:

  • Preheat the oven to 375°F. Press the tart dough into a 13 1/2 x 4-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.
  • In a food processor, pulse the flour, almonds, sesame seeds, salt, and spices. Add the butter and process until the mixture resembles coarse meal. With the machine running, add the egg yolk and ice water through the feed tube in a slow, steady stream. Process until the dough just comes together (do not overprocess).
  • Turn out the dough onto a clean work surface. Flatten into a disk. Wrap in plastic; chill at least 1 hour or overnight.
  • In a food processor, pulse all the ingredients except salt and pepper until smooth. Season with salt and pepper. The pesto can be refrigerated in an airtight container for up to 2 days.

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