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1
Preheat the oven to 375F.
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2
Press the tart dough into a 13 1/2 x 4-inch rectangular tart pan with a removable bottom.
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3
Using a fork, lightly prick all over the bottom of the dough.
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4
Refrigerate 20 minutes.
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5
Remove the tart shell from the refrigerator.
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6
Line with parchment paper; fill with pie weights or dried beans.
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7
Bake until the edges start to brown, about 15 minutes.
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8
Remove the parchment and weights; continue baking until the crust is golden, 8 to 10 minutes more.
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9
Transfer to a wire rack, and let cool completely.
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10
In a medium bowl, whisk together the vinegar and oil.
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11
Add the bell pepper, cucumber, tomato, and scallions; toss together.
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12
Season with salt and black pepper.
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13
Spread the pesto evenly over the bottom of the tart shell.
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14
Arrange the vegetable mixture on top.
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15
Garnish with chervil and almonds.
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16
In a food processor, pulse the flour, almonds, sesame seeds, salt, and spices.
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17
Add the butter and process until the mixture resembles coarse meal.
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18
With the machine running, add the egg yolk and ice water through the feed tube in a slow, steady stream.
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19
Process until the dough just comes together (do not overprocess).
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20
Turn out the dough onto a clean work surface.
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21
Flatten into a disk.
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22
Wrap in plastic; chill at least 1 hour or overnight.
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23
In a food processor, pulse all the ingredients except salt and pepper until smooth.
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24
Season with salt and pepper.
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25
The pesto can be refrigerated in an airtight container for up to 2 days.
