Fresh Green Tart

Name: Fresh Green Tart
Yield: makes one 13 1/2 x 4-inch tart
Ingredients: 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)

January 26, 2012

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

Recipe notes

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