Ingredients
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
Preparation
Preheat oven to 375 degrees. Press tart dough into a 13 1/2-by-4-inch rectangular tart pan with a removable bottom. Using a fork, lightly prick all over bottom of dough. Refrigerate 20 minutes.
Remove the tart shell from refrigerator. Line with parchment paper; fill with pie weights or dried beans. Bake until edges start to brown, about 15 minutes. Remove parchment and weights; continue baking until 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 bell pepper, cucumber, tomato, and scallions; toss together. Season with salt and black pepper.
Spread pesto evenly over bottom of tart shell. Arrange vegetable mixture on top. Garnish with chervil and almonds.
