- 1 1/4 cups all-purpose flour
- 8 tablespoons cold, unsalted butter, cut into cubes
- 1/4 teaspoon salt
- 3 tablespoons ice water, ice removed
- 4 ounces goat cheese
- 1 cup chopped roasted tomatoes
- 3 ounces pesto (made from basil or arugula), recipe follows
- 1 bunch grilled asparagus
- 1 pound heirloom tomatoes, sliced or halved if using cherry tomatoes
- 2 yellow onions, sliced and grilled
- 1 eggplant, sliced into 1/4-inch thick rounds and grilled
- 1 sweet bell pepper, grilled, peeled, seeded and cut into 1inch thick slices
- 1 cup bread crumbs
- 2 ounces grated Asiago
- 2 tablespoons basil oil, recipe follows
- Salt and pepper
- Field greens, as an accompaniment
To prepare pate brisee, place all ingredients except water in a metal mixing bowl and refrigerate for at least 30 minutes. Mix with paddle attachment on mixer until butter is pea sized, and then add the water in one motion. Only mix the dough until just incorporated and remove bowl from mixer. Place dough on floured surface and mix by hand until all is incorporated. Form into a disk and refrigerate until ready to roll out, at least 1 hour. Roll dough on floured surface about 1-inch larger than desired pan size to allow for shrinkage. Lightly form the dough in the pan and refrigerate for 30 minutes before baking.
Preheat oven to 350 degrees F.
Line the shell with parchment paper and fill with weights or dried beans. Pre-bake the brisee dough until slightly browned, about 10 minutes. Once cooked, remove from oven, remove weights, allow to cool, and then raise the oven temperature to 375 degrees F.
Spread the bottom of the tart with the goat cheese, a spoonful of roasted tomatoes, and then a layer of Pesto.
Bake for 15 minutes and remove from oven. Allow to cool before serving, and for best results cut with a sharp serrated knife. Serve over field greens.
- 3 cups packed arugula or 2 cups loosely packed basil leaves
- 1/4 cup toasted pine nuts
- 1/2 cup grated Parmesan
- 1/4 teaspoon salt
- 1 garlic clove chopped
- 3 tablespoons olive oil
In a food processor combine arugula, pine nuts, Parmesan, salt, and garlic and puree. With motor running add oil blending until incorporated. Store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent it from discoloring.
Yield: 6 servings
- 4 quarts water
- 3 tablespoons salt
- 2 cups basil leaves, packed
- 1 cup olive oil