The Pioneer Woman Tasty Kitchen
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Fresh Tomato Avocado Tart

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

When it’s too hot to cook, you can bake the tart in the morning and fill the tart from your garden for dinner.

Ingredients

  • FOR THE TART:
  • ½ cups Unbleached White Flour
  • ½ cups White Whole Wheat Flour
  • ½ teaspoons Salt
  • 1 cup Parmesan Cheese, Grated & Loosely Packed
  • ¼ cups Pine Nuts
  • ⅓ cups Earth Balance Butter Spread (or Butter)
  • 2 Tablespoons Cold Water
  • FOR THE FILLING:
  • 1 whole Avocado
  • 1 ear Fresh Corn
  • 6 whole Tomatoes
  • 8 leaves Fresh Basil
  • ¼ teaspoons Fine Sea Salt

Preparation

Put the flours, salt, parmesan cheese and pine nuts in a food processor and pulse about 25 times, or until everything is mixed and you have a sandy texture.

Add the buttery spread and pulse until broken up in to pea-sized pieces.

Sprinkle the water over the flour mixture and pulse a few times . The dough should start to come together, but it won’t form a ball.

Pour into a 9” tart pan with a removable bottom.
Firmly press the dough, uniformly, into the pan and up the sides. Refrigerate the dough for 15 minutes.

Preheat the oven to 350˚F.

Take the tart crust out of the fridge and poke the bottom of the tart with a fork a few times. Cover the tart with a square of parchment paper and fill will pie weights or beans.

Bake for 15 minutes, remove the parchment paper and weights and bake for another 10 minutes. Let cool at room temperature.

Just before serving, slice the tomatoes and allow them to drain on a dish towel (or paper towels). Remove the seed from the avocado, peel and slice, and arrange on the bottom of the tart.

Cut the corn from the cob and sprinkle the kernels over the avocado. Arrange the tomato slices on top of the avocado and corn.

Sprinkle the salt over the tomatoes. Chiffonade the basil and sprinkle over the tomatoes.

Cut and serve.

3 Comments

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vegqueen on 12.26.2010

This looks phenomenal! Makes me look forward to Spring and Summer. Thank you so much.

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5 Forks on 9.8.2009

This looks great!! I have fresh basil growing right now! I’m keeping this recipe. Thanks for sharing!!

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monstermama on 9.8.2009

This looks so good, I am putting it in my recipe box! Thanks

One Review

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theWanderingPalate on 8.23.2012

I made a modified version of this tart tonight, after having this recipe in my recipe box for a couple years, I think!

The tart was delicious. I’m not sure how much to credit to the recipe itself, and how much credit goes to the amazing produce from a local organic farm (J.R. Organics in Escondido, CA), but it was a hit around our table.

Actually, I left out the corn and added a few dollops of goat cheese, but I think the avocado, tomato, and basil could have stood alone on this tart. In fact, my crust was salty and didn’t need much additional saltiness (like a cheese adds).

This recipe is a winner because it shows that when you’ve got fresh, summer tomatoes and a perfectly ripe avocado, you really only need a tasty base on which to place them.

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