More May Recipes

Heirloom Tomato Tart with Black Pepper Crust

Black- Pepper Tartlet Crusts

Ingredients:

2 ¼ cups all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

1 cup unsalted butter

¾ cup sour cream

Directions:

In the work bowl of a food processor, combine flour, salt, and pepper; pulse to combine. Add butter, and pulse until crumbled.  Add sour cream, and pulse until mixture comes together.  Remove mixture and form into a disk; wrap with plastic wrap, and refrigerate until firm, at least 2 hours.

1. Preheat oven to 350°.
2. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 6 (5-inch) rounds from dough.  Place a round in bottom and up sides of each of 6 (4-inch) tartlet pans.  Line tartlet crusts with parchment paper to cover bottoms and sides, and top with pie weights.  Bake for 15 minutes. Remove from oven; cool slightly.  Remove pie weights and parchment paper.  Return to oven, and bake for an additional 10 minutes, or until lightly browned.  Remove from oven, and cool.

Pesto

Ingredients:

3 cups fresh basil leaves

3 tablespoons fresh oregano leaves

3 tablespoons fresh lemon juice

3 garlic cloves, peeled

¼ cup grated fresh Asiago cheese

¼ cup toasted pine nuts

½ teaspoon coarse salt

½ teaspoon ground black pepper

⅓ cup olive oil

Directions:

1. In the work bowl of a food processor, combine basil, oregano, lemon juice, garlic, cheese, and pine nuts; pulse until smooth, scraping down sides of bowl as necessary. Add salt, pepper, and olive oil; pulse until smooth.  Prepared pesto can be stored, refrigerated in an airtight container, for up to 3 days.

Linda

The black pepper crust and pesto recipes are part of the Heirloom Tomato and Goat Cheese Tartlet recipe on the previous post.