Tomato Tart Recipe | Food Network

Ingredients

• 1 1/4 cups all-purpose flour
• 8 tablespoons cold, unsalted butter, cut into cubes
• 1/4 teaspoon salt
• 3 tablespoons ice water, ice removed
• 4 ounces goat cheese
• 1 cup chopped roasted tomatoes
• 3 ounces pesto (made from basil or arugula), recipe follows
• 1 bunch grilled asparagus
• 1 pound heirloom tomatoes, sliced or halved if using cherry tomatoes
• 2 yellow onions, sliced and grilled
• 1 eggplant, sliced into 1/4-inch thick rounds and grilled
• 1 sweet bell pepper, grilled, peeled, seeded and cut into 1inch thick slices
• 1 cup bread crumbs
• 2 ounces grated Asiago
• 2 tablespoons basil oil, recipe follows
• Salt and pepper
• Field greens, as an accompaniment
• 3 cups packed arugula or 2 cups loosely packed basil leaves
• 1/4 cup toasted pine nuts
• 1/2 cup grated Parmesan
• 1 garlic clove chopped
• 3 tablespoons olive oil
• 4 quarts water
• 3 tablespoons salt
• 2 cups basil leaves, packed
• 1 cup olive oil