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1
To prepare pate brisee, place all ingredients except water in a metal mixing bowl and refrigerate for at least 30 minutes.
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2
Mix with paddle attachment on mixer until butter is pea sized, and then add the water in one motion.
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3
Only mix the dough until just incorporated and remove bowl from mixer.
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4
Place dough on floured surface and mix by hand until all is incorporated.
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5
Form into a disk and refrigerate until ready to roll out, at least 1 hour.
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6
Roll dough on floured surface about 1-inch larger than desired pan size to allow for shrinkage.
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7
Lightly form the dough in the pan and refrigerate for 30 minutes before baking.
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8
Preheat oven to 350 degrees F.
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9
Line the shell with parchment paper and fill with weights or dried beans.
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10
Pre-bake the brisee dough until slightly browned, about 10 minutes.
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11
Once cooked, remove from oven, remove weights, allow to cool, and then raise the oven temperature to 375 degrees F.
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12
Spread the bottom of the tart with the goat cheese, a spoonful of roasted tomatoes, and then a layer of Pesto.
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13
Alternate the tomatoes, asparagus, onions, eggplant, and peppers then top with bread crumbs and Asiago.
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14
Salt and pepper each layer, drizzling a little oil on as well.
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15
Bake for 15 minutes and remove from oven.
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16
Allow to cool before serving, and for best results cut with a sharp serrated knife.
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17
Serve over field greens.
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18
In a food processor combine arugula, pine nuts, Parmesan, salt, and garlic and puree.
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19
With motor running add oil blending until incorporated.
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20
Store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent it from discoloring.
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21
Bring the water and salt to a boil.
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22
Blanch the basil leaves for 2 minutes.
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23
Transfer to a bowl of iced water and drain well.
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24
Dry for 1 hour.
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25
Blend basil and olive oil in blender or food processor.
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26
Process until well blended and strain.
