Recipe courtesy of Edward Walsh
Show: Tasting Napa
Episode: Organic
Save Recipe Print
Total:
1 hr 12 min
Prep:
30 min
Inactive:
2 min
Cook:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Pate brisee:
Tomato filling:
Pesto:
Basil Oil:

Directions

Tomato filling:

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.

Alternate the tomatoes, asparagus, onions, eggplant, and peppers then top with bread crumbs and Asiago. Salt and pepper each layer, drizzling a little oil on as well.

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.

Pesto:

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.

Basil Oil:

Bring the water and salt to a boil. Blanch the basil leaves for 2 minutes. Transfer to a bowl of iced water and drain well. Dry for 1 hour. Blend basil and olive oil in blender or food processor. Process until well blended and strain.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Tomato Tart

Recipe courtesy of Bobby Flay

Tomato Tarts

Recipe courtesy of Olga Bravo

Tomato Cheese Tart

Recipe courtesy of Chuck Hughes|Chuck Hughes

Tiny Tomato Tarts

Recipe courtesy of Ree Drummond

Tomato and Parmesan Tart

Recipe courtesy of Scott Peabody

Anna's Tomato Tart

Recipe courtesy of Ina Garten

Browse Reviews By Keyword