A salad of sorts -- raw cucumber, green pepper, heirloom tomato, and scallions, all tossed in a sherry vinaigrette -- fills an almond tart shell that's been spread with nutty arugula pesto. A garnish of chervil and toasted almonds adds extra flavor and crunch.

Martha Stewart Living, August 2003




Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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